Flowering Chive & Buttermilk Vinaigrette
We have some beautiful, seasonal vinaigrettes in our dairy case right now. (And by beautiful we mean holy cow, run-don’t-walk, everyone-in-your-house-will-only-want-to-eat-salad delicious). They’re good.
There’s a Flowering Chive & Buttermilk Vinaigrette, as well as a Ramp & Bacon Vinaigrette.
And while salad dressings don’t beg for instruction, we thought we’d set a high salad bar (as it were), and Patrick Shaw-Kitch, our resident chef, whipped up a somewhat Cobb-inspired salad to show how one might put his fresh vinaigrettes to use.
We’re calling this salad: Buttermilk Vinaigrette Is My Muse
Buttermilk Vinaigrette Is My Muse:
1 bunch green romaine lettuce, cleaned
4 strips of cooked bacon (we use Burger’s Smokehouse Steak Cuts)
3 soft-boiled eggs, peeled but not cut (bring the water to a boil, put the eggs in, cook for 6 minutes, remove the eggs and immediately transfer them to an ice bath; let them cool completely before peeling them);
2 small radishes, thinly sliced (we used a mandoline, but a knife is fine, too)
3 ounces of Stichelton (or Stilton, if you prefer pasteurized; both are available in-store at Bklyn Larder, or most fine cheese shops)
Bklyn Larder Flowering Chive & Buttermilk Vinaigrette or Ramp & Bacon Vinaigrette
Chop the romaine to a size you like and then put them in a large bowl. Spoon a few generous dollops of dressing onto the leaves and toss them well, so they’re thoroughly covered.
Arrange the leaves on a serving dish (if you’re sharing) or a dinner plate (if you’re not).
Carefully slice the eggs lengthwise and then lengthwise again. Sprinkle salt and pepper over the egg slices and, while you’re at it, over the radish slices as well.
Arrange the eggs on the lettuce leaves, ideally before much yolk can drip off.
Chop the bacon into bite-size pieces and add them to the plate. Ditto for the radishes.
Finally, trim away any rind from the Stichelton and crumble it over the salad.
Feel great (you’re eating salad!). Dig in. Buon appetito.
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