Colorful baby vegetables and greens bring spring to mind. Chef Kerageorgiou grows his own greens, herbs, and vegetables in the gardens surrounding his lovely rural restaurant across Lake Pontchartrain from New Orleans, and these find their way onto his plates. Use the freshest, newest vegetables available as you compose this salad.
- Dijon mustard - 1 tablespoon
- Red Wine Vinegar - 1/4 cup
- Lemon Juice - 1/4 cup
- Fresh basil - 1 sprig, chopped
- Olive Oil - 1-1/2 cups
- Salt and coarsely ground black pepper to taste
- Romaine Lettuce - 1 head, quartered
- Endive - 1 head, quartered
- Boston Lettuce - 1 head, quartered
- Tomato - 1, chopped
- Leek - 1, white part only, cleaned and julienned
- Baby Yellow Zucchini - 1, julienned
- Red Onion - 1, julienned
- Baby Zucchini - 1,julienned
- Carrot - 1,julienned
- Broccoli florets - 8 small
- Cauliflower florets - 8 small
- Fresh basil - 2 sprigs, chopped
- Fresh Rosemary - 1/2 sprig, stemmed and chopped
- Coarsely ground black pepper
To prepare the vinaigrette: Put the mustard, vinegar, lemon juice, and basil in a non-aluminum bowl and whisk together. Continuing to whisk, slowly pour in the olive oil. When the vinaigrette is emulsified, season to taste with salt and pepper.
To prepare the salads: Arrange quarter sections of romaine, endive, and Boston lettuce on 4 individual salad plates. Add a quarter chopped tomato to each plate. Refresh all julienned vegetables and herbs in ice water. Drain on a towel and add to each plate. Drizzle with vinaigrette and sprinkle with coarse ground pepper.
with vegetables and fennel fronds