Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Chinois Chopped Vegetable Salad

A colorful composed salad of crisp-tender vegetables, radicchio and fresh greens tossed with Parmesan and a tangy Dijon-balsamic vinaigrette. Blanching the carrots, corn and green beans briefly keeps them crisp while bringing out their color and sweetness.

Servings: 4
Prep Time: About 25 minutes
Cook Time: 2–3 minutes

Dijon-Balsamic Vinaigrette

Ingredients:

  • ½ tablespoon Dijon mustard
  • 1½ tablespoons balsamic vinegar
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon safflower oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Salad

Ingredients:

  • 1 cup diced carrots
  • ¾ cup fresh corn kernels (from about 1 medium ear)
  • ½ cup diced green beans
  • ½ cup diced red onion
  • ½ cup diced radicchio
  • ½ cup diced celery
  • 1 small vine-ripened tomato, peeled, seeded and cut into ¼-inch dice
  • 2 cups mixed baby salad greens, with several small leaves reserved for garnish
  • 4 teaspoons grated Parmesan cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 cherry tomatoes, halved

Instructions:

  1. Prepare the vinaigrette: In a small bowl, whisk together the Dijon mustard, balsamic vinegar and sherry vinegar.
  2. Whisking continuously, slowly drizzle in the olive and safflower oils until the dressing is smooth and emulsified. Season with salt and pepper. Set aside.
  3. Bring a pot of generously salted water to a boil. Prepare a separate bowl of ice water.
  4. Place the carrots, corn and green beans in a wire sieve and lower them into the boiling water. Cook for 2–3 minutes, until tender-crisp.
  5. Immediately transfer the sieve to the ice water to stop the cooking. Once completely cooled, drain the vegetables thoroughly.
  6. In a large bowl, combine the blanched vegetables with the red onion, radicchio, celery and diced tomato.
  7. Place the mixed baby greens in a separate bowl.
  8. Add about two-thirds of the vinaigrette to the chopped vegetables and toss well.
  9. Add the Parmesan and toss again. Taste and season with salt and freshly ground black pepper.
  10. Toss the baby greens with the remaining vinaigrette.
  11. Arrange a bed of dressed baby greens on each of 4 chilled salad plates.
  12. Mound the chopped vegetable salad over the greens.
  13. Garnish with the reserved small salad leaves and arrange the halved cherry tomatoes around each salad.
  14. Serve immediately.

Tip: Drain the blanched vegetables very well after their ice bath. Excess water will dilute the vinaigrette and prevent it from coating the vegetables properly.

Make Ahead: The Dijon-Balsamic Vinaigrette can be refrigerated, covered, for up to 1 week. Whisk well before using.

Source: Wolf Gang Puck