Tasso Vinaigrette by Chef Greg Guthrie – Green Cuisine
1 lb tasso ham (Grateful Growers)
1 medium size red bell pepper
1 medium size green bell pepper
1 medium size sweet onion (Barbee Farms)
2 ribs of celery
2 tablespoons brown sugar
1 tablespoon dijon mustard
3 cups cider vinegar
3 cups of any light salad oil (corn, sunflower, canola etc…)
salt and pepper to taste
Dice all solids and sweat in a pan on low heat. This is to extract all the flavor from the ham and veg. After all the veg is tender you can incorporate other ingredients in order they appear. The longer you cook it, the better it will be. Serve warm and reserve leftovers for later use. Dressing will last at least a month in your fridge(the vinegar and brown sugar act as natural preservatives). When re-heating it may be necessary to add more vinegar and oil to taste. Always Salt and Pepper last to avoid over or under seasoning.