Helen getz’s napa cabbage with hot bacon dressing
Dressings
I grew up eating my grandmother's salads with hot bacon dressing. She makes hers with escarole; my mother uses sweeter Napa cabbage (which, in retrospect, I have no idea how she found in our small town in Pennsylvania). Bacon dressings usually consist of crisp bacon, bacon fat and vinegar. But my grandmother’s is first thickened with flour, then loosened with not only vinegar but water, too. Then, when it all seems a little watered down and hopeless, you thicken it with egg, which creates a little magic in the dish –- concentrating the texture, amplifying the vinegar and whipping up a delicious foil for the salty bacon.
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