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Tri Colore Salad

Recipe Date:
September 27, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 3 heads little gem lettuce, washed and dried
  • 1 head of frisee lettuce, washed and dried
  • 3 heads of red endive
  • 1/4 cup grated Parmesan cheese
  • 8 filets of boquerones
  • Cut cores out of lettuces and cut into bite size pieces.
  • Lemon Vinaigrette
  • 4 egg yolks
  • 2 shallots
  • 8 cloves garlic
  • 2 tbsps Dijon mustard
  • Juice and zest of 5 lemons
  • 1/2 cup water
  • 2 cups Extra virgin olive oil
  • 2 cups neutral oil (canola)
  • salt and pepper to taste

Lemon Vinaigrette

Put egg yolks, shallots, garlic, Dijon mustard, lemon juice & zest, and water in blender and blend till smooth. Slowly add oils while blender is running. As dressing thickens add water for proper consistency. Salt and pepper to taste.

To Serve:

Mix all lettuces in bowl and toss some of the parmesan and lemon vinaigrette with it till dressed. Check seasoning and add salt and pepper if needed. Place on serving platter and sprinkle rest of parmesan on top. Then lay boquerones on top as well.

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