Salads

Question 1

Smoked Salmon Caesar

Answer 1

The salad is made with romaine lettuce and dressed with a Caesar dressing. The dressing is made with egg yolks, anchovies, garlic, shallots, lemon juice, black pepper, dijon mustard, parsley, chervil, and parmesan cheese. The salad tossed with apple cider vinegar potato chips (mimicking the croutons of a traditional caesar) and large pieces of smoked salmon (mimicking the anchovy fillets of a traditional caesar). The salad is finished with abundant freshly-grated parmesan cheese. The salmon is first cured with a mixture of salt, brown sugar, and black pepper for 24 hours. It is then lightly smoked using hickory wood chips. The potato chips are made from thinly sliced kennebec potatoes, fried in beef lard until very crispy, then seasoned with salt and apple cider vinegar powder.

Question 2

Mixed Greens & Apple Salad

Answer 2

“The salad contains mixed greens, shaved fennel, shaved granny smith apples, shaved manchego cheese, and candied pecans. The dressing is a honey lemon vinaigrette: shallots, honey, lemon, rice wine, grape seed oil.

Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years. Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well-developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.
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Question 3

Bacon Roasted Tomato Salad

Answer 3

The bacon is cured, smoked, and confit in-house. For service, the bacon is griddled with maple syrup and black pepper (see thick cut bacon in sides). Watercress is dressed with olive oil, lemon, and salt. Beefsteak tomatoes are charred in the broiler. They are finished with olive oil, steak salt, and herbs.

Question 4

Lyonnaise Salad

Answer 4

“This salad contains escarole (a mildly bitter green; it has enough texture to stand up to cooking, but is tender enough to eat as raw salad green) and frisee (a bitter green with pale stalks and wispy/feathery leaves). The greens are tossed with warm bacon vinaigrette (bacon, shallots, cream sherry, sherry vinegar, dijon, grape seed, olive oil) and a big pinch of chopped chives then seasoned with salt and pepper. The salad is garnished with a soft cooked egg, two slices of house made bacon (no maple/black pepper) and brioche croutons. The salad is served in a warm bowl to help soften the greens, which can have a little more texture than other, softer salad greens. This salad is best unmodified. people should either want it as is, or be steered towards another option.

In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc.
Allergy concerns: nitrates, allium, eggs, dairy (brioche croutons)
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