CookEat Recipe
Doucette Salad (Corn Salad)
Fresh mâche carefully washed and dried, dressed at the last minute with four tablespoons of reviewed No. 863 dressing.
Method
Steps
Step 1
Make the complete No. 863 dressing from the structured inputs above: mash curry, French and English mustards, cayenne, chopped parsley and chives, shallots, garlic, salt, white pepper and lemon zest. Mash in the initial one tablespoon olive oil until almost a pulp, then whisk in the initial four tablespoons white-wine vinegar. Add more olive oil and white-wine vinegar in a two-to-one volume ratio until the mixed batch reaches about one US quart; their exact additional amounts are unprinted. Mix, strain into a clean lidded vessel and refrigerate promptly.
Step 2
Pick over about one loose quart of fresh doucette, removing any stale leaves and trimming the roots. Float the greens in plenty of cold water for ten minutes, gently turning and shaking two or three times.
Step 3
Change the water and check the bottom for sand. Reimmerse, gently turn for two minutes, change the water and repeat that two-minute wash once more. Lift the leaves without crushing, drain in a clean cloth and loosen gently.
Step 4
Shake the chilled No. 863 dressing, measure only four tablespoons (about 60 mL) from the finished batch and toss lightly through the greens no earlier than the final minute before serving. Refrigerate the surplus dressing separately.
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