Food & Beverage Intl. - Iceberg Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes, Bacon, and Brioche Croutons

RECIPE

Iceberg Lettuce Slices with Blue Cheese Dressing,
Oven-Roasted Tomatoes, Bacon, and Brioche Croutons
By Chef Thomas Keller, The French Laundry, Yountville, CA

This is a great salad by Thomas Keller. It's got several steps, but the end result is amazing.

SERVES: 6

Ingredients:
8 oz. Applewood-smoked slab bacon (see Sources, page 346)
4 heads Baby Iceberg Lettuce (about 9 ounces each)
Extra Virgin Olive Oil
Kosher Salt and Black Pepper (freshly ground)
8 pieces Oven-Roasted Tomatoes (page 262)
Brioche Croutons (page 273)
Flat-leaf Parsley Leaves
Blue Cheese Dressing (page 182)

Procedures:
1. We've added the intense flavors of oven-dried tomatoes, bacon, and blue cheese to this classic American salad and introduced additional crunch with elegant brioche croutons. Try to find baby heads of iceberg, which are tender and sweet.

2. Cut the bacon into lardons about 1 inch long and H inch thick (see photos below). Pour 2 tablespoons water into a medium saucepan and set over medium heat (the water will keep the bacon from crisping as the fat begins to render). Add the bacon, reduce the heat to medium-low, and let the bacon render its fat for 30 minutes. The bacon will color but not become completely crisp. Transfer to paper towels to drain.

3. Remove the outer couple of leaves from each head of lettuce (reserve for another use if desired). Cut out the core end and discard. Cut each head crosswise into 3 rounds. Place the slices on a tray, drizzle with olive oil, and season with salt and pepper.

4. Arrange the lettuce on a platter. Tuck the tomatoes in and around the lettuce. Sprinkle with the croutons, lardons, and parsley. Spoon some of the dressing over the salad and serve the remaining dressing on the side.

Oven-Roasted Tomatoes

MAKES: 24 TOMATO HALVES

Ingredients:
12 Plum Tomatoes
1/2 cup Extra Virgin Olive Oil
3 Thyme Sprigs
Kosher Salt and Black Pepper (freshly ground)

Procedures:
Roasting tomatoes slowly cooks out the moisture and intensifies their flavor. The tomatoes bring a sweet, tangy flavor to meat, fish, and vegetables. Put them in sandwiches, or finely chop them and use them to flavor vinaigrettes. Pencil asparagus are great with a roasted tomato vinaigrette, and so is fresh mozzarella. They're so versatile you can use them as garnish for a rich meat, such as lamb, or in a salad.

1. Preheat the oven to 200°F. Line a baking sheet with aluminum foil. To peel the tomatoes, bring a large pot of water to a boil. Prepare an ice bath. With a paring knife, cut out the core of each tomato. Score an X on the bottom of each tomato, extending the cuts about two-thirds of the way up the tomato.

2. Drop the tomatoes into the water and simmer just until the skins are starting to pull away from the tomato. This may take only a few seconds, depending on the ripeness of the tomato. With a skimmer or slotted spoon, immediately transfer the tomatoes to the ice bath. Remove them as soon as they are cold and peel them.

3. Cut the tomatoes lengthwise in half and place cut side up on the lined baking sheet. Drizzle a little olive oil over each one, letting it run into any crevices. Scatter the thyme sprigs over the top and season with salt and pepper.

4. Put in the oven and cook for 5 to 6 hours, until the tomatoes have shrunk but are still moist. Let cool on the baking sheet. Transfer the tomatoes to a storage container and pour any oil from the pan over them. The tomatoes can be refrigerated for up to a week.

Brioche Croutons

MAKES: 1 3/4 CUPS approx.

Ingredients:
2 cups 1/4- to 1/2-inch crustless cubes Brioche (opposite)

These brioche croutons are best served warm, but they can be made ahead and rewarmed before serving.

Procedures:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Spread the brioche cubes in a single layer on the parchment-lined pan. Toast in the oven for 5 minutes.

3. Turn the croutons and toast for another 5 minutes, or until a rich golden brown.

4. The croutons can be cooled and then stored in an airtight container for up to a week; rewarm them in a low oven before serving.

Buttermilk Dressing

MAKES: 2 CUPS approx.

Ingredients:
1 cup Aioli (page 333)
1/4 to 1/2 cup Buttermilk
1/2 cup Crème Fraîche
1/2 tspn. Onion Powder
1/2 tspn. Garlic Powder
3/4 tspn. Fresh Lemon Juice
1 tspn. Chives (minced)
1 tspn. Flat-leaf Parsley (minced)
1 tspn. Mint (minced)
Kosher Salt

Procedures:
1. Put the aioli in a large bowl. Whisk in G cup buttermilk and all the remaining ingredients. The dressing can be used now or refrigerated.

2. Before serving, lift up a spoonful of dressing and pour it back into the bowl-it should run freely. If it is too thick, add additional buttermilk as necessary. Refrigerate in a covered container for up to 1 week (the herbs may darken after 1 day).

Blue Cheese Dressing

MAKES: 3 CUPS approx.

Ingredients:
1 1/2 cups Crumbled Blue Cheese (about 8 ounces), preferably Pt. Reyes (see Sources, page 346)
2 cups of Buttermilk Dressing

Procedures:
1. Stir crumbled blue cheese into the buttermilk dressing.

2. Refrigerate in a covered container for up to 1 week.

Excerpted from AD HOC AT HOME by Thomas Keller (Artisan Books).

Deborah Jones photographer

Edited by FBWorld Team

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