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:
  1. Lay chicken skin flat on Silpat.
  2. On a half-sheet pan, brush 1 teaspoon of olive oil and season with salt and pepper.
  3. Lay another Silpat on top and another half-sheet pan to cover. 
  4. Bake in a 350 degree oven for 20 min.


For Toasted Flatbread:
  1. Place 2 pieces of flatbread on sheet pan.
  2. Coat flatbread with 2 tablespoons of blended olive oil.
  3. Salt and pepper, then bake in 350 degree oven for 10 minutes.

For Pickled Mustard Seed:
  1. In a small pot, add mustard seeds, rice wine vinegar, water, mirin, sugar and 1 tablespoon of salt.
  2. Simmer for about an hour. 
  3. After 1 hour, place in a small metal container and cool in refrigerator.
  4. For Sherry Vinaigrette:
  5. In a small bowl, add 1 tablespoon of Dijon mustard and honey, 1 teaspoon of chopped shallots and 1 tablespoon of sherry vinegar.
  6. Slowly whisk in remainder of olive oil. 

For Yellow Dijon Mustard Puree:
  1. 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:
  1. On a rectangle plate, squeeze 5 lines back and forth lengthwise of the yellow Dijon mustard puree in the center of the plate.
  2. Add toasted Flatbread on top of yellow Dijon Puree.
  3. In the bowl, toss frisee, radish, shaved shallots, shaved cornichon, sherry vinaigrette, hot dog lardons, salt and pepper.
  4. Place on top of toasted flatbread and lay some hot dog lardons around the plate. 
  5. Place small dollops of pickle mustard seed around the plate.
  6. Garnish top of salad with crispy chicken skin.