1. Mince the shallot, place into a medium bowl. Add in the moscatel vinegar and allow to macerate for about 10 minutes. 00:27
2. Add the buttermilk and crème fraîche, stir. Whisk in the olive oil, and season with salt and pepper to taste. This is the buttermilk vinaigrette. 01:42
3. In another bowl, combine the gem lettuce, bread crumbs, basil, radish, and fennel. 02:50
4. Whisk the vinaigrette then pour over the vegetables. Stir to coat the salad evenly. 04:00
5. To plate, stack the leaves from largest to smallest, making sure to include pieces of radish, basil, and fennel. 04:27
What You'll Need
- Paring knife
- Chef’s knife
- Cutting board
- Large bowls (2)
- Shallot (1 small)
- Moscatel vinegar (1 1/2 tablespoons)*
- Buttermilk (1/4 cup)
- Crème fraîche (1 tablespoon)
- Extra virgin olive oil (1 1/2 teaspoons)
- Gem lettuce (1 head)
- Bread crumbs (2 tablespoons)
- Basil (2 leaves, chopped)
- Radish (1, chopped)
- Fennel (about 8 half-moon slices)
- Kosher salt to taste
- Ground black pepper to taste
*For more information on Moscatel vinegar, see Chef Notes.
Moscatel vinegar is made from moscatel wine and offers a honeyed, fruity acidity. It can be purchased online or in specialty stores.
Macerate means to soften or break down using a liquid. The term usually refers to raw, dried, or preserved fruits or vegetables soaked in a liquid to soften or absorb flavor. Chef Brian macerates the shallots in vinegar as form of quick pickling.
Gem salad is comprised primarily of gem lettuce which has sweet, crisp, crinkly leaves, similar to that of romaine.