Hello, foodies!
Looking forward to seeing you tonight! Don’t forget…we’re on early (at 8 p.m. ET) and we’re continuing with our Italian week theme. Gosh — I can almost taste those grilled sausage sandwiches now!
But, before I get too excited...I want to introduce you to FOOD & WINE's fourth Best New Chef for 2011. His name is Jason Franey and he’s the executive chef of Canilis Restaurant in Seattle, Washington. Meredith Laurence also caught up with Jason at the FOOD & WINE magazine winners' announcement party in New York. Check out that interview in the video below.
Franey honed his culinary skills at reputable restaurants like L'Escalier at The Breakers in Palm Beach, Florida; Compton Place in San Francisco; and most recently, Eleven Madison Park in New York City, where he was executive sous chef. Now, Franey is at the helm of the kitchen at Canilis and serving up crowd favorites made from the best local ingredients in the Northwest — like Kobe-style Wagyu beef, smoked Sockeye salmon, and fresh oysters on the half shell. He’s only Canlis Restaurant's fifth executive chef ever in 58 years. Below you’ll find his recipe for Spring Miner’s Lettuce Salad. Enjoy!
Keep it flavorful!
—David
P.S. You can find out more information about Jason Franey on FOOD & WINE’s website. Click here.
Spring Miner’s Lettuce Salad
From Jason Franey, one of FOOD & WINE magazine's Best New Chefs for 2011
Ingredients:
Salad:
A selection of miner's lettuce, watercress, red ribbon sorrel, frisée, arugula, red Russian kale, asparagus, garbanzo beans, fava beans, English peas, snap peas, borage, nasturtium flowers and leaves, marigolds, and bachelor buttons.
Soup:
4 oz. Bibb lettuce (whole leaves)
2 oz. spinach
1 clove garlic
1 qt. ice water
1 tsp. olive oil
Salt
White balsamic vinegar
White Balsamic Vinaigrette:
1/4 cup white balsamic vinegar
1 cup grapeseed oil
Salt
Aïoli:
8 oz. canola oil
8 oz garlic oil
1-1/2 tsp. Dijon mustard
1 clove garlic, finely chopped
1-1/2 tsp. lemon juice
2 egg yolks
Directions:
Blanch the lettuce and spinach in boiling salted water for about 5 seconds each. Transfer immediately to an ice bath. Blend the lettuce and spinach in a blender with the water and garlic. Slowly stream in the olive oil until fully incorporated. Pass through a fine strainer.
To make the vinaigrette, whisk together the vinegar and salt. Slowly whisk in the oil until fully incorporated. To make the aioli, puree the garlic, lemon, and egg, and then slowly incorporate the canola and garlic oil until emulsified.
To serve, draw a ring of aïoli around the center of the plate taking care to connect the ring completely. Dress all of the greens with the vinaigrette, except for the flowers. Arrange the greens in a line that crosses through the ring of aïoli. Garnish with flowers. Season the Bibb lettuce soup with salt and white balsamic vinegar right before serving (not sooner or the soup will turn brown). Pour the soup inside the ring of aïoli.
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