If you are concerned about using raw egg yolk in this dressing, you can actually use cooked yolks, though they will slightly change the consistency of the dressing.
- 2 egg yolks
- 1/2 teaspoon minced garlic
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced anchovies
- 1 1/2 tablespoons muscatel vinegar (can also use white balsamic)
- 1 1/2 teaspoons Champagne vinegar
- 1/4 cup cream
- 2 tablespoons extra virgin olive oil
- Pinch of salt
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 2 teaspoons lemon juice
- 4-6 heads of Little Gem lettuces washed cored, and separated into leaves
- 3 small heads red endive washed, cored, and separated into spears
- 1/2 cup breadcrumbs toasted until crisp in olive oil
- 1/2 cup grated Serena cheese or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano
- Chopped chives for garnish
- Chopped chervil for garnish (optional)
- For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.
- Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.
- To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.
Goes great as a first course before any meal or is perfect as a light lunch.
Sauvignon Blanc, Riesling, or Grüner Veltliner. Or try our Girasol, a signature cocktail of fino sherry, St. Germain Elderflower liqueur, and Sunshine bitters.