Salad Ingredients:
Butter Lettuce head (washed and spun dry),1 per guest
Tarragon (picked leaves), about 1/2 cup
Chives (cut in ½" pieces), about ½ cup
Chervil (picked), about ½ cup
Shallots (fine dice), about ½ cup
Mustard Dressing (see recipe), 3 ½ tbsp per serving
Lemon wedge, ¼ per plate
Dijon Mustard Dressing Ingredients:
Tarragon (picked leaves), about 1/2 cup
Chives (cut in ½" pieces), about ½ cup
Chervil (picked), about ½ cup
Shallots (fine dice), about ½ cup
Mustard Dressing (see recipe), 3 ½ tbsp per serving
Lemon wedge, ¼ per plate
Dijon Mustard Dressing Ingredients:
1 cups Dijon Mustard
1 quart Red Wine Vinegar
3 quarts Olive Oil (blend)
3 cups Water (warm/hot)
Salt and Pepper to taste
Dijon Mustard Dressing Procedure:
1. In the blender add the mustard, vinegar and pulse.
2. Turn on the blender and add the oil slowly.
3. Add the water and season to taste.
4. Consistency should be fairly thin.
To Plate:
1. Separate the leaves very gently removing the core.
2. Place the outer leaves in a bowl and toss them gently with half of the following: herbs, shallots, dressing and seasoning.
3. Arrange neatly in the bowl.
4. Take the remaining inner leaves and do the same as the last step.
5. Arrange neatly
6. Squeeze a small amount of fresh lemon juice over the top of the salad.
Chef’s Notes:
As there is no egg in the dressing to act as a binder, it is important to have the water fairly warm to hot to aid with emulsifying the dressing.
This dressing is best stored in a glass jar in the refrigerator, and a plastic spoon is best used when serving to avoid any chemical reactions that may cause the dressing to separate.
Recipe Type: Authentic
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef
1 quart Red Wine Vinegar
3 quarts Olive Oil (blend)
3 cups Water (warm/hot)
Salt and Pepper to taste
Dijon Mustard Dressing Procedure:
1. In the blender add the mustard, vinegar and pulse.
2. Turn on the blender and add the oil slowly.
3. Add the water and season to taste.
4. Consistency should be fairly thin.
To Plate:
1. Separate the leaves very gently removing the core.
2. Place the outer leaves in a bowl and toss them gently with half of the following: herbs, shallots, dressing and seasoning.
3. Arrange neatly in the bowl.
4. Take the remaining inner leaves and do the same as the last step.
5. Arrange neatly
6. Squeeze a small amount of fresh lemon juice over the top of the salad.
Chef’s Notes:
As there is no egg in the dressing to act as a binder, it is important to have the water fairly warm to hot to aid with emulsifying the dressing.
This dressing is best stored in a glass jar in the refrigerator, and a plastic spoon is best used when serving to avoid any chemical reactions that may cause the dressing to separate.
Recipe Author: Master Chef Joel Guillon
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef