Salade Lyonnaise
Team: Chef'd
Host School: South Burlington High School
Age Group: High School
Ingredients
Garlic Oil:
5 cloves garlic (Local Source: Shelburne Farms)
¾ cup extra virgin olive oil
Tofu Bacon Bits:
¼ cup maple syrup (Local Source: Shelburne Farms)
2 Tablespoons extra virgin olive oil
2 teaspoons liquid smoke
1 teaspoon salt
1 (14-ounce) block firm tofu (Local Source: Vermont Soy Artisan Tofu)
Potatoes:
4 medium Yukon Gold potatoes (Local Source: Chappelles’ yellow flesh potatoes)
1/3 cup Garlic Oil (see above)
1 teaspoon salt
1 teaspoon freshly ground black pepper
Caramelized Onions:
1 yellow onion (Local Source: Jericho Settlers’ Farm)
1 tablespoon extra virgin olive oil
½ teaspoon salt
2 cups water
1½ teaspoons maple syrup (Local Source: Shelburne Farms)
½ teaspoon freshly ground pepper
Garlic Croutons:
4 slices sourdough bread, crust trimmed (Local Source: Klinger’s)
¼ cup garlic oil
½ teaspoon salt
Arzak Eggs:
8 farm-fresh large eggs (Local Source: McCavalier Farm)
Garlic Oil
Pinch each salt and freshly ground pepper
Vinaigrette Dressing:
½ cup extra virgin olive oil
1/3 cup sherry vinegar
2 tablespoons finely chopped shallot
2 teaspoons Dijon mustard
1 teaspoon sugar
Pinch each salt and pepper
Salad:
8 cups mixed winter greens (Local Source: Pete’s Greens)
2 tablespoons chopped chives
1/2 cup shredded aged sharp cheddar (Local Source: Cabot Clothbound Cheddar)
Preparation Instructions
To prepare the Garlic Oil:
Use a microplane to mince the garlic into a small skillet. Add the oil and place over medium heat, stirring constantly, until golden brown and fragrant. Remove from heat and reserve.
To prepare the tofu:
Stir the maple syrup, oil, liquid smoke, and salt in a medium bowl. Crumble in the tofu and stir to coat well. Spread out onto a baking sheet and bake at 350°F until golden, stirring occasionally, about 20 minutes.
To prepare the potatoes:
Use a mandolin to slice the potatoes into paper-thin slices. Place in a medium bowl and toss with the Garlic Oil, salt and pepper. Spread the potatoes out into 8 rows of overlapping slices onto a silicone mat-lined baking sheet and bake at 350°F until the edges are golden and crispy, 20 minutes.
To prepare the caramelized onions:
Thinly slice the onions and place in a large nonstick skillet with the oil and salt. Cook over medium heat, stirring frequently, until onions start to turn golden—then add ½ cup of the water. Let the water cook down and keep stirring the onions so that the sugars don’t stick to the pan. Repeat with the remaining water until onions are soft and liquid is absorbed; remove from heat. Transfer the onions to a high-powered blender and puree until smooth. Add the maple syrup and pepper; blend to combine.
To prepare the garlic croutons:
Cut the bread into ½-inch cubes and place on a baking sheet. Drizzle with the oil and sprinkle with salt; toss to combine. Spread out the croutons in an even layer and bake, turning occasionally, at 350°F until golden and crisp, about 8 minutes.
To prepare the Arzak eggs:
Fill a medium saucepan half full with water; bring to a simmer and reduce heat. Line a small bowl with plastic wrap and brush with the garlic oil. Crack the egg into the plastic wrap and sprinkle with salt and pepper. Pick up the edges of the plastic, forming a small bag, and tie with butcher’s twine. Be sure to get out as much air as possible. Repeat with the remaining eggs, oil, salt, and pepper. Working in batches, lower the egg packets into the simmering water and cook for 5 minutes, stirring occasionally to ensure even cooking. Remove from water and keep warm.
To prepare the vinaigrette:
Combine all ingredients in a mason jar and shake vigorously to combine.
To assemble the salad:
In a large bowl, combine the salad greens and chives; toss with the vinaigrette, salt, and pepper.
Spread a stripe of the caramelized onion puree onto each of 8 serving plates, followed by a strip of the potatoes; place 1 cup of the salad off-center on each. Gently remove each egg from its packet and place next to the salad. Top each plate with 1/8th of the croutons, tofu bacon, and cheddar cheese.