R’evolution salads Flashcards
Saison Salad
Mixed greens and frisée’ ( aka “curly endive, bitter taste), tossed in a red wine vinaigrette. The vinegarette features red wine vinegar, Dijon mustard, oil & honey. Cherry tomato’s, shaved watermelon radish and carrot and topped with cucumber curls and aged Gruyère. The green Goddess dressing at the base of the plate includes basil, terragon (green herb), green onions, garlic, clove. Cream, apple cider and mayonnaise.
UTENSILS: Appetizer fork, appetizer knife
Beet salad
Roasted and braised beets with arugula as well as pistachio brittle dressed with lemon/orange vinaigrette. The roasted beets are toasted with extra virgin olive oil, salt and pepper. The braised beets are cooked with red wine vinegar, red or white wine, rosemary, garlic, thyme, garlic and honey.
UTENSILS:
Appetizer fork, appetizer knife
Oysters Montegut
Our Cajun Fried Oyster Salad features greens tossed with Parmesean, onion, smoked tomato, artichoke hearts and topped off with a charred lemon and cornmeal and flour fried oysters. The dressing is a buttermilk dressing made of buttermilk, mayonnaise, sour cream, garlic, onion, lemon, chive and dill.
Context:
A Lafitte’s Landing Classic. Lafitte’s Landing is near and dear to Chef Folse’s heart and is the restaurant he opened and maintained early in his career at the foot of the Sunshine bridge in Donaldsonville, LA at Bittersweet Plantation. Opened in 1978, the space was a dilapidated old home that local legend intimated was once the residence of privateer Jean Lafitte (which became the namesake of the restaurant). The restaurant eventually closed in 1998 due to a fire that destroyed the place. Montegut, Louisiana is a small fishing village with approximately 1500 residents located in Terrebonne Parish. Montegut is part of the Houma-Bayou-Thibodaux metropolitan area and was the primary filming location for the 2012 film Beasts of the Southern Wild.
This salad is essentially a play on the American classic wedge salad. The wedge salad historically features a “wedge” of iceberg lettuce topped with bacon, tomato, red onion and blue cheese dressing. It was created sometime in the early/mid 1900’s and was popularized as a steakhouse mainstay around the 1950s. Iceberg lettuce allows a nice light base with a lot of texture and structure for the amalgamation of toppings. We have modernized the setup with more flavorful greens and immersed all the flavors throughout by changing the structure, but the classic flavor profile remains. To maintain the light and bright quality of the salad that the clean flavors the iceberg lettuce adds, our dressing is a little lighter and lifted than a blue cheese dressing of olde. It’s still a creamy base but lifted with lemon and the chive and dill add a lovely herbaceous marriage of flavors, blue cheese crumbles keep the funky flavor alive and the bacon keeps the full spectrum of flavors. Fried oyster croutons keep the textural variety.
UTENSILS:
Appetizer fork
Appetizer knife
