This salad is a celebration of springtime, of markets, and anything delicious you
find in them. Therefore, the greens used may vary depending on seasonality and availability.
We recommend using as many of the following as you can find at the market: watercress,
red ribbon sorrel, frisée, arugula, red Russian kale, asparagus, garbanzo beans,
fava beans, English peas, snap peas, borage, nasturtium flowers and leaves, marigolds
and bachelor buttons
A few of our favorite suppliers are Full Circle Farms and the much smaller Micro
Lani Farms (run by Steven Ariel, a former Canlis sous chef).
Plating Instructions:
Dress all of the greens, except for the flowers, in a bowl with the white balsamic
vinaigrette. On your plate, draw a large ring of aïoli around the center of the
plate taking care to connect the ring completely. Arrange the greens in a line that
crosses through the ring of aïoli. Garnish with flowers. Pour Bibb lettuce soup
inside the ring.
White Balsamic Vinaigrette
Yield: 1 quart
Ingredients:
1 cup White balsamic vinegar
4 cups Grapeseed oil
½ tsp Salt
Method:
Whisk vinegar & salt together. Slowly whisk in oil until fully incorporated.
Aioli
Yield: 1 quart
Ingredients:
½ qt Canola oil
½ qt Garlic oil
1 Tbsp Dijon
2 cloves Garlic, finely chopped
1 Tbsp Freshly squeezed lemon juice
3 egg yolks
Method:
Puree Dijon, garlic, lemon and egg. Then slowly incorporate the canola and garlic
oil until emulsified.
Bibb lettuce Soup
Yield: 1 Quart
Ingredients:
4 oz Bibb lettuce (whole leaves)
2 oz Spinach
1 clove Garlic
1 qt Ice water
1 tsp Olive oil
Salt
White Balsamic Vinegar
Method:
Blanch the lettuce and spinach in boiling salted water for about 5 seconds each.
Transfer immediately to an ice bath. Blend the lettuce and spinach in a blender
with the water and garlic. Slowly stream in the olive oil until fully incorporated.
Pass through a fine strainer. Season with salt and white balsamic vinegar right
before serving (not sooner or the soup will become brown).
