FRENCHIE SALAD

FRENCHIE SALAD image

Yield 4-6

Number Of Ingredients 19

Previous Next

PICKLED MUSTARD SEEDS
2 tablespoons yellow mustard seeds
1/4 cup distilled white vinegar
DRESSING
4 ounces cherry tomatoes
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh orange juice
Kosher salt
Pepper
SALAD
4 slices of thick-cut bacon (4 ounces ), cut into 1-inch dice or strips
2 ounces blue cheese, crumbled (1/3 cup)
1/4 cup crÃ¨me fraÃ®che
4 heads of Little Gem or baby romaine lettuce (1 pound), leaves separated
Kosher salt
Pepper
Chopped chives, for garnish

Steps:

PICKLE THE MUSTARD SEEDS In a small saucepan, combine the mustard seeds and vinegar and bring to a boil. Remove the saucepan from the heat and let stand for 1 hour. MAKE THE DRESSING Preheat the oven to 450Â°. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients; puree until smooth. MAKE THE SALAD In a small skillet, cook the bacon over moderate heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain. In a small bowl, blend the blue cheese with the crÃ¨me fraÃ®che until smooth. Dollop the mixture onto plates and spread slightly. In a large bowl, toss the lettuce with half of the dressing and season with salt and pepper. Arrange the lettuce on top of the blue cheese mixture. Garnish with the pickled mustard seeds, bacon and chives. Serve the remaining dressing on the side. MAKE AHEAD The dressing can be refrigerated for 3 days.