Grilled Fall Vegetable Salad with Boiled Dressing
"Boiled salad dressings—which aren't actually boiled but heated gently in a double boiler—are butter-based vinaigrettes that became popular in the South, due to the onetime lack of good-quality vegetable oils. In this version for a grilled-vegetable salad, Hugh Acheson gently cooks egg yolks, spices and vinegar until silky and light, then whips in the luxuriously rich combination of butter, cream and crème fraîche. Slideshow: More Grilled Vegetable Recipes..."
INGREDIENTS
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12 baby beets, trimmed
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12 baby carrots, peeled and trimmed
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12 baby turnips, peeled and trimmed
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16 thin asparagus spears, trimmed
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8 baby leeks or large scallions, trimmed
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2 teaspoons extra-virgin olive oil, plus more for drizzling
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Salt and freshly ground black pepper
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2 large egg yolks
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1/4 cup sherry vinegar
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1 teaspoon all-purpose flour
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1/2 teaspoon dry mustard
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1/4 teaspoon sugar
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Pinch of cayenne pepper
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1 teaspoon unsalted butter
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1/4 cup heavy cream
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1 tablespoon crème fraîche
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1 tablespoon plus 2 teaspoons fresh lemon juice
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1/2 teaspoon finely grated lemon zest
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8 cups (4 ounces) arugula
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