1 whole egg
3 egg yolks
1 tsp garlic, raw (pistol removed)
1½ oz white anchovies (rinsed under water)
1¾ oz Dijon mustard
2½ oz roasted garlic
20 oz soybean oil
10½ oz ice water
1½ oz capers and brine
1½ oz red wine vinegar
1½ oz lemon juice
6½ oz Grana Padano cheese
1 tbsp black pepper
7 oz olive oil
1 tbsp kosher salt
4-5 slices smoked salmon
Lettuces: Romaine hearts, red baby gem and green baby gem
Garnishes: Shaved Grana Padano, fresh cracked black pepper, Italian bottarga and thin croutons
For the roasted garlic:
Peel three heads of garlic and place in an aluminum-foil envelope with
1 tablespoon of water (plus optional sprig of thyme or rosemary). Roast at 300 F for 1 hour. Remove envelope and place in refrigerator to cool.
For the dressing:
Combine egg, yolks, raw garlic, white anchovies, Dijon mustard and roasted garlic in a food processor and blend until a paste. Slowly drizzle half of soybean oil until thick and emulsified. Gradually add in half of ice water, the last half of the soybean oil and, finally, the rest of the water. Add Grana Padano. Season with remaining ingredients.
Spoon the dressing around a bowl. Place the lettuce in bowl and season with salt, pepper, grated Grana Padano, a few drops of lemon juice and another spoonful of dressing. Fold together, and place on plate. Finish with cracked black pepper, shaved Grana Padano and croutons. Lay the smoked salmon slices over and around the lettuce. Enjoy!
Ca’ Montini Pinot Grigio 2015, Trentino, Italy
Crisp, vibrant and elegant, with balanced acidity and hints of green apple and citrus, it’s a perfect thirst-quencher and complement to the salad.