EDITERRANEAN BREAD SALAD
Serves 4
4 '/2-inch-thkk slices of Italian bread
6 handfuls of mixed lettuces such as
Virgin olive oil to saute the bread
romaine, arugula, radicchio, curly
8 thin slices of buffalo milk mozzarella 4 slices tomato, drizzled with olive oil
chicory, Belgian endive, and watercress ¥2 cup extra virgin olive oil 1 cup virgin olive oil ¥2 cup Italian red wine vinegar
and seasoned with sea salt and fleshly
cracked black pepper
Cracked black pepper to tastetablespoons cayenne
DRESSING
3 egg yolks
Р/г cups extra virgin olive oil
V2 cup canola oil
3 tablespoons red wine vinegar
1 tablespoon
2 ounces anchovy fillets, rinsed and
minced garlic
finely chopped 2 tablespoons fresh lemon juice Ч2 tablespoon cracked black pepper V2 tablespoon Dijon mustard V2 cup freshly grated Parmesan
2 '/2-pound loaves of sourdough bread, or
1 loaf of French bread V2 cup olive oil Sea salt and cracked black pepper, to taste
2 heads romaine, interior leaves only,
washed and spun dry 1 small red onion, cut into rings and chilled Cracked black pepper Parmesan cheese
1. Prepare the tartare: Either finely chop or process the meat. Remove meat to bowl.
2. Briefly process the remaining ingredients and add them to the beef. Mix well and refrigerate.
3. Prepare the dressing: Beat the egg yolks by hand with a whisk or in an electric mixer
4. When the yolks are mixed, add the oils in a slow, steady stream. You will probably need to add a small portion of the vinegar during this time so that the emulsion doesn't get too thick to accept the oil.
5. Add the remaining vinegar. Now add everything but the cheese as you whisk. Add the cheese and adjust for taste. You should have about 2V£ cups. Chill.
6. Cut two shapes of croutons-16 medium-to-large flat pieces and 24 to 36 small cubes.
7. Heat a skillet and add half the oil. Saute the cubes until crisp. Add salt and pepper and drain on paper toweling; keep warm.
8. Clean and reheat the skillet. Add remaining oil and saute the flat croutons. Drain on paper toweling and keep warm.
9. When you are ready to serve, put the cubed croutons, the romaine, and the onion in a bowl and toss with just enough dressing to coat. Mound the salad in large bowls. Spread the flat croutons with the tartare and surround the rim of the bowl. Season with cracked pepper all over and offer more fresh Parmesan tableside, to grate over the dish.
until pale.