MY FAVORITE CHEF SALAD
By Chef Jacques Haeringer
For the Vinaigrette:
1 small garlic clove, chopped
½ teaspoon Dijon-style mustard
½ teaspoon fresh chopped tarragon or parsley
3 teaspoons vinegar
3 tablespoons extra virgin olive oil
Freshly ground pepper
For the Salad:
4 ounces beef tenderloin or flank steak
2 ounces raw milk cheese (gruyère or cheddar)
2 ounces salad greens (small handful)
2 tablespoons each julienne carrot, beets, and celery
4 stalks raw asparagus
1 tablespoon of bean or spicy sprouts
TO PREPARE THE VINAIGRETTE:
Combine all the ingredients, except the oil, in a small bowl and beat together with a whisk until they are well blended. Gradually beat in the oil. Taste and adjust seasonings.
TO PREPARE THE SALAD:
Place beef in the freezer for 10-15 minutes to facilitate slicing. While beef is chilling, prepare the salads.
Wash and thoroughly drain the salad greens. Divide the prepared greens between two serving plates. Wash, peel, and julienne the vegetables and scatter over the salad greens.
Julienne the cheese and set aside.
Remove the beef from the freezer and thinly slice. Divide the beef and then the prepared cheese and scatter over the prepared vegetables and salad greens. Place a small bunch of sprouts on top of the cheese.
Pepper the salads and pour the vinaigrette over the two salads. Serve at once. Serves 2.
Hint: Plate the salads, cover with plastic wrap, and refrigerate ahead of time. Pour the vinaigrette over just prior to serving.
Copyright Chef Jacques Haeringer from Two for Tonight,
Bartleby Press; $26.95; ISBN: 0-910155-43-7
Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates. When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes. Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.
Jacques is the author of Two for Tonight, a collection of recipes that inspire romance through food and togetherness, and the Chez François Cookbook, the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes. He lives in Northern Virginia and is currently working on a new cookbook and television show.
“Tradition Lives on at L’Auberge Chez Francois” – The Washington Post features L’Auberge Chez François in their Spring 2010 Dining Guide. http://tinyurl.com/2fymvxy/ And for a video visit of the restaurant, go to: http://tinyurl.com/33wta6l
For more information on L’Auberge Chez François, Chef Jacques, and his books and cooking classes, visit him online at www.ChefJacques.com, Facebook @JacquesHaeringer, and Twitter @ChefJacquesH.