Anyone use animal fat (e.g. lard, chicken fat, bacon grease) for salad dressing?

[ipsedixit]

If so, how?

I've used chicken fat for potato salad, but anyone ever replace, say, EVOO in a basic vinaigrette with lard?

Thanks.

[JungMann]

One of my favorite dressings for salad is an emulsion of bacon grease and cider vinegar with Italian or sometimes Ranch seasoning.

[myrandad4]

Yes I sure do! I agree with the above poster that it hardens when used in a cold salad, but it works well when you make a warm dressing. Here is a link to a recipe that I've made 2x in the last week because it is sooooo good.
http://www.epicurious.com/recipes/foo...
This is not a traditional vinaigrette, but it does contain vinegar. I used regular salad greens and decreased the gorgonzola.

[chowser]

I've done the ubiquitous hot bacon fat dressing over spinach. If I have enough bacon fat, I'll saute croutons in it, too.

[DGresh]

yeah the basic problem is that most animal fat is solid at room temp, so is not ideal for a salad dressing

[ESNY]

Yes, but only in a frisee aux lardons, where the "dressing" is warm bacon fat and vinegar.

[Vinnie Vidimangi]

Tell me about goose schmaltz and I will drool.

[c oliver]

In a warm or cold potato salad? Warm sounds doable. Cold, not IMO.

[escondido123]

I would think if you put that on a cold salad it would harden right up and be pretty disgusting. Now bacon grease as part of a warm dressing for spinach or such that is meant to be wilted and not cold, well that's a different story.