“Tomato” Bagna Cauda, Lap Cheong, Crème Fraîche, Fines Herbes

Adapted by StarChefs.com
September 2019
Yield: 8 to 12 servings

INGREDIENTS:

Herb Dressing:
¼ cup finely chopped chives
¼ cup finely chopped parsley
¼ cup finely chopped dill
¼ cup finely chopped mint
½ cup Kewpie mayonnaise
½ cup crème fraîche
2 tablespoons lemon juice
Salt
Bagna Cauda:
1 cup extra virgin olive oil
2 ounces unsalted butter
1 cup finely chopped garlic
2 anchovy fillets, finely chopped
1 tablespoon red pepper flakes
Salt
To Assemble and Serve:
10 ounces Chinese sausage (lap cheong), finely ground in food processor
½ cup canola oil
Eight 4-ounce heirloom tomatoes, cut into wedges
Fleur de sel

METHOD:

For the Herb Dressing

In a bowl, combine herbs. In a separate bowl, whisk to combine mayo, crème fraîche, lemon, and ¼ cup mixed herbs, reserving remaining herbs for garnish. Season Herb Dressing with salt. Cover and Refrigerate.

For the Bagna Cauda

In a medium saucepan over medium heat, combine oil, butter, and garlic. Cook 7 minutes, whisking frequently, until garlic starts to brown. Whisk in anchovies. Cook 5 to 7 minutes. Transfer to a bowl; cool. Whisk in pepper flakes and season with salt. Cool completely.

To Assemble and Serve

In a large sauté pan over high heat, combine sausage and ½ cup water. Cook until water evaporates and sausage is rendered, about 5 minutes. Decrease heat to medium-high and add oil. Cook 7 minutes, stirring constantly, until sausage bits are browned and crisp. Using a slotted spoon, transfer sausage to paper towels. In the center of a serving bowl, spread a dollop of Herb Dressing. Arrange tomatoes on top. Spoon Bagna Cauda on tomatoes. Garnish with crispy sausage and reserved herbs. Finish with fleur de sel.