Little Gem Salad with Creamy Herb Vinaigrette

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If you are concerned about using raw egg yolk in this dressing, you can actually use cooked yolks, though they will slightly change the consistency of the dressing.

Yield: 4-6 servings

Course:
Occasion:

Ingredients

  • 2 egg yolks
  • 1/2 teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon minced anchovies
  • 1 1/2 tablespoons muscatel vinegar (can also use white balsamic)
  • 1 1/2 teaspoons Champagne vinegar
  • 1/4 cup cream
  • 2 tablespoons extra virgin olive oil
  • Pinch of salt
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons lemon juice
  • 4-6 heads of Little Gem lettuces washed cored, and separated into leaves
  • 3 small heads red endive washed, cored, and separated into spears
  • 1/2 cup breadcrumbs toasted until crisp in olive oil
  • 1/2 cup grated Serena cheese or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano
  • Chopped chives for garnish
  • Chopped chervil for garnish (optional)

Directions

  1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.
  2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.
  3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.

Tips/Techniques

Serving Suggestions: Goes great as a first course before any meal or is perfect as a light lunch. Beverage Suggestions: Sauvignon Blanc, Riesling, or Grüner Veltliner. Or try our Girasol, a signature cocktail of fino sherry, St. Germain Elderflower liqueur, and Sunshine bitters.
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