Little Gem Salad with Creamy Herb Vinaigrette
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.
- 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)
- 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.
- Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.
- 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.
Goes great as a first course before any meal or is perfect as a light lunch.
Sauvignon Blanc, Riesling, or Grüner Veltliner. Or try our Girasol, a signature cocktail of fino sherry, St. Germain Elderflower liqueur, and Sunshine bitters.