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Barbe de Capucin Salad
Crisp white forced-chicory leaf strips tossed with a spiced herb vinaigrette.
Method
Steps
Step 1
For the full dressing batch, wash and thoroughly drain the parsley and chives, then finely chop them and measure one teaspoon chopped parsley and half a teaspoon chopped chives. Peel and finely chop the two medium shallots, crush the quarter of a small garlic clove and finely chop only the rind of one-quarter lemon. Mix these in a cold bowl with the level teaspoon Oriental curry powder, half teaspoon Dijon mustard, one light saltspoon English mustard powder, one light saltspoon cayenne, four teaspoons salt and one light teaspoon ground white pepper.
Step 2
Add the first one tablespoon cool olive oil and mash briskly with a fork until almost a pulp. Gradually mix in the first four tablespoons white wine vinegar.
Step 3
Transfer the whole aromatic mixture to a measuring vessel. Mix additional olive oil and white wine vinegar in the proportion two parts oil to one part vinegar by volume. Add only enough of this mixture to bring everything, including the aromatic mixture, to one quart in all. Mix thoroughly, then press through a strainer into a clean covered jar. Refrigerate promptly at 40°F or colder. Use unused dressing within four days of preparation, or freeze it for longer storage.
Step 4
Select three bunches of fresh, crisp, clear white barbe de capucin: the long blanched leaves of cultivated forced chicory sold for salads. Remove damaged parts and inspect the leaves carefully. Wash thoroughly under clean running water, drain very well and carefully dry with a clean food-safe cloth. Cut into two-inch strips and put in a salad bowl.
Step 5
Sharply shake the cold strained dressing and measure four ordinary tablespoons of the actual finished dressing. Pour this amount over the white leafy strips, mix well and serve promptly. Keep the unused dressing covered in the refrigerator.
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