"The real recipe behind this salad is the freshness and quality of the products being used," says Jordan Lloyd, chef/owner of the Bartlett Pear Inn in Easton, Md. Garnish with the suggested items or others of your choice, such as dried cherries, pistachios, walnuts, varied greens and garnishes. He says he likes the mild, fresh taste of English cucumbers.
Makes 4 servings
Salad
1/2 pound fresh greens
1/2 cup vinaigrette (recipe below)
Sliced English cucumbers, pickled shallots, piccalilli (pickled cauliflower), radishes, for garnish (see note on pickling, below)
Vinaigrette
1 small fresh egg yolk
2 tablespoons Banyuls vinegar* (or other dark, rich vinegar)
1 teaspoon Dijon mustard
1/2 cup good olive oil
Pinch of salt
For the vinaigrette, in a small bowl, whisk together the yolk, vinegar and mustard thoroughly. Slowly drizzle the olive oil in a thin, steady stream. If the vinaigrette seems a little thick, add a few drops of water to desired consistency. Finish with the rest of the olive oil. Season with the pinch of salt.
Mix the salad ingredients and toss with vinaigrette.
*Banyuls vinegar is a French, aged vinegar available from specialty stores or online.
Pickling
A common ratio to pickle anything is 2 cups vinegar to 1/2 cup water, with 1/4 cup sugar. Lloyd uses red wine vinegar for his pickled shallots. For piccalilli, he uses champagne vinegar with turmeric, bay leaf, coriander seed and black peppercorns. All of the ingredients are brought to a simmer, then poured over the ingredient to pickle. Allow to sit for at least 1 day.
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