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bhnyc from New York, NY
This salad is a PRODUCTION. Really. If you want a project that takes days then this is for you. I love to cook and this tried my patience. By the time you roast the tomatoes (five hours), make the garlic confit oil (one hour), make the aioli (I tried four times and it never emulsified so I had to use store bought), bake the brioche (over 24 hours) then turn it into croutons, cook the lardons and finish the dressing you have a couple of days of preparation. Because I knew some of my guests don't like blue cheese, when I made the dressing, I kept half of it the regular Buttermilk Dressing and made the other half the Point Reyes Blue Cheese Dressing. The whole time I was prepping I kept thinking to myself this better be REALLY good to justify the amount of time spent on it. And it is really good. Do I ever need to make this again? Probably not. Though everyone loved it- especially those of us who haven't had iceberg lettuce since the 1970s!
(edited 31st July 2010) (0) comment (1) useful
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