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Master chef Nancy Silverton creates a salad named - "Butter Lettuce with Hazlenuts, Bacon, Gorgonzola Dolce, Egg and Sherry Vinaigrette" at Mozza restaurant on Melrose Ave in L.A. (Don Bartletti / Los Angeles Times / September 22, 2011) |
Total time: 1 hour
Servings: 4 to 6
Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.
Sherry vinaigrette
2 tablespoons minced shallots
2 tablespoons Spanish sherry vinegar
1 1/2 teaspoons fresh-squeezed lemon juice, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes about one-third cup vinaigrette, more than is needed for the remainder of the recipe. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.
Salad and assembly
6 slices thick-cut applewood-smoked bacon
1/2 cup hazelnuts
1 tablespoon hazelnut oil
Kosher salt
2 heads butter lettuce
Sherry vinaigrette
1 tablespoon plus 1 teaspoon fresh squeezed lemon juice
Servings: 4 to 6
Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.
Sherry vinaigrette
2 tablespoons minced shallots
2 tablespoons Spanish sherry vinegar
1 1/2 teaspoons fresh-squeezed lemon juice, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
Combine the shallots, vinegar, lemon juice, salt and pepper in a medium bowl and stir to combine. Add the oil in a slow, steady stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper or lemon juice if desired. This makes about one-third cup vinaigrette, more than is needed for the remainder of the recipe. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to 3 days. Bring it to room temperature before serving.
Salad and assembly
6 slices thick-cut applewood-smoked bacon
1/2 cup hazelnuts
1 tablespoon hazelnut oil
Kosher salt
2 heads butter lettuce
Sherry vinaigrette
1 tablespoon plus 1 teaspoon fresh squeezed lemon juice
