Red Oakleaf and Bibb Salad with Gruyere, Garlic Croutons and Dijon Vinaigrette

1/8 teaspoon Kosher salt
freshly ground black pepper
2 teaspoons water
1 teaspoon minced shallots
4 teaspoons Dijon mustard
1 tablespoon French red wine vinegar
1/2 cup grape seed oil

1 cup 1/2 inch bread cubes
1 garlic clove, unpeeled and smashed
2 heads Bibb lettuce, washed, dried, and gently torn into 2-inch pieces
5 ounces red oakleaf lettuce, stems cut away, washed and dried
1/2 cup shredded Gruyere cheese (2 ounces)
Kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees for the croutons.
Combine the vinaigrette ingredients in a jar, close tightly with a lid and shake vigourously until it develops a creamy consistency.
Spread the bread cubes on a cookie sheet and bake in the oven until lightly toasted, about 5 minutes. When done, flavor the hot croutons by tossing in a bowl with the smashed garlic clove.
To assemble the salad, pour the vinaigrette into a large bowl. Add the lettuces, half the shredded Gruyere, and the croutons. Season with salt and pepper if necessary. Mix thoroughly. Garnish with the remaining Gruyere and serve.

SOURCE: Union Square Cafe Cookbook


There's nothing more delicious than a perfectly prepared green salad- especially this time of year when all the greens are tender and full of flavor!

1 large head Boston lettuce
1/2 cup Vinaigrette (recipe below)
Salt & Pepper
Chive Blossoms or chopped herbs (optional)

Fill the sink, or a very large bowl, with lots of cold water. Trim the lettuce heads and drop the leaves into the water as you peel them off the head. Wash the leaves by tumbling them gently in the water. Allow the dirt and sand to settle to the bottom for a few moments, then lift the leaves out in bunches. Lightly shake off excess water and put leaves in the salad spinner. Dry them thoroughly in a salad spinner. Toss just before serving When ready to serve, drizzle about 1/3 cup of dressing over the lettuce, and toss the leaves gently with a salad spoon and fork, until they are evenly and lightly coated. Season with salt & pepper. Sprinkle the chive blossoms or chopped herbs, if using, over the salad.


2 tsp chopped garlic
2 Tbs Dijon-style mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup red- or white-wine vinegar
1 cup extra-virgin olive oil

Put all the ingredients in a jar, screw on the lid, and shake very well. Taste and adjust the seasonings, adding more oil or vinegar, as you like. Store in the refrigerator up to 2 weeks, and shake to blend before using.