MetLife Crew's Salad
Frank and Frisee Salad
This recipe is good for 2 servings
Ingredients
2 heads of frisee (snipped yellow part in ice bath)
2 hot dogs (large hot dogs, diced and deep fried)
1 red radish (sliced on mandolin)
2 cornichons (sliced lengthwise on Mandolin)
2 shallots (peeled, 1 shallot brunoise and 1 shallot shaved thin on mandolin)
2 pieces chicken skin
4 pieces chives (cut into 1” batons)
1 tablespoon turmeric
1/2 cup Dijon mustard
1 tablespoon sherry vinegar
5 tablespoons blended olive oil
2 tablespoons honey
1 piece flatbread cut into two 5x2-inch rectangles
1 cup yellow mustard seeds
1 cup rice wine vinegar
3/4 cup water
3/4 cup mirin
1/2 cup sugar
Steps
For Crispy Chicken Skin:
- Lay chicken skin flat on Silpat.
- On a half-sheet pan, brush 1 teaspoon of olive oil and season with salt and pepper.
- Lay another Silpat on top and another half-sheet pan to cover.
- Bake in a 350 degree oven for 20 min.
For Toasted Flatbread:
- Place 2 pieces of flatbread on sheet pan.
- Coat flatbread with 2 tablespoons of blended olive oil.
- Salt and pepper, then bake in 350 degree oven for 10 minutes.
For Pickled Mustard Seed:
- In a small pot, add mustard seeds, rice wine vinegar, water, mirin, sugar and 1 tablespoon of salt.
- Simmer for about an hour.
- After 1 hour, place in a small metal container and cool in refrigerator.
- For Sherry Vinaigrette:
- In a small bowl, add 1 tablespoon of Dijon mustard and honey, 1 teaspoon of chopped shallots and 1 tablespoon of sherry vinegar.
- Slowly whisk in remainder of olive oil.
For Yellow Dijon Mustard Puree:
- Pour the contents of the bowl the with the remaining Dijon mustard, turmeric and honey into a squeeze bottle.
For the Frank and Frisee Salad:
- On a rectangle plate, squeeze 5 lines back and forth lengthwise of the yellow Dijon mustard puree in the center of the plate.
- Add toasted Flatbread on top of yellow Dijon Puree.
- In the bowl, toss frisee, radish, shaved shallots, shaved cornichon, sherry vinaigrette, hot dog lardons, salt and pepper.
- Place on top of toasted flatbread and lay some hot dog lardons around the plate.
- Place small dollops of pickle mustard seed around the plate.
- Garnish top of salad with crispy chicken skin.