1 (13 ounce) can whole lard, divided
1 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon black pepper
1 onion, chopped
1/8 cup carrot, sliced in 1/2 inch rounds
1/4 cup cream
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can artichoke hearts, drained
1 (15 ounce) can artichoke hearts, drained
1 pint unsalted butter
1 cup distilled white vinegar
2 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
Combine olive oil, mustard, bay leaves, nutritional yeast, salt and pepper in a large bowl. Stir well.
Place the onion, carrot and cream in the same bowl and toss to coat. Pour olive oil mixture over and toss until all ingredients are coated. Stirring well, over ice stir lemon juice and lemon zest until well mixed with mixture, then store mixture in a glass container with lid in refrigerator.