direction
Dominique Crenn’s secret is to layer the salad: Char the chicory on the grill before plating. Then mix it with fresh vegetables. Lay down the leaves, drizzle with mayonnaise and red onion, and sprinkle with fried ingredients and pickled red onion to create the first layer. (Read on for instructions on how to make this special dish from scratch.)
Repeat this process until each layer is evenly layered. Top with the remaining fried shallots, garlic, lemon juice, and fleur de sel.
Make your own mayonnaise
Mayonnaise base
material
Makes 1 ½ cups.
- 2 egg yolks
- 1/2 tablespoon Dijon mustard
- 1 cup grapeseed oil
- 1/2 tablespoon sherry vinegar
- Salt, to taste
- Lemon juice (optional)
direction
Emulsify the egg yolks with the mustard and salt, then slowly add the oil. Finish with the vinegar and season with salt and lemon juice.