Nopa’s Little Gem Salad With Creamy Herb Vinaigrette

Serves 4-6

This recipe is a classic from Nopa, though it goes on and off the menu and gets different garnishes, like citrus supremes, depending on the season. If you are concerned about using raw egg yolk in the dressing, chef-owner Laurence Jossel says you can actually use cooked yolks, although it will change the consistency of the dressing slightly.

The dressing

2 egg yolks

½ teaspoon minced garlic

1 tablespoon Dijon mustard

½ teaspoon minced anchovies

1½ tablespoons Moscatel vinegar (can substitute white balsamic)

1½ teaspoons Champagne vinegar

¼ cup cream

2 tablespoons extra virgin olive oil

Pinch kosher salt

2 tablespoons chopped tarragon

2 tablespoons chopped parsley

2 tablespoons chopped mint

2 tablespoons chopped basil

2 tablespoons chopped thyme

2 teaspoons lemon juice

The salad

4 to 6 heads Little Gem lettuces, washed, cored and separated into leaves 3 small heads red endive, washed, cored and separated into spears

½ cup breadcrumbs, toasted in olive oil until crisp

½ cup grated Serena cheese, or any other hard grating cheese like dry Jack or Parmesan

Chopped chives, for garnish

Chopped chervil, for garnish (optional)

For the dressing: Place the yolks, garlic, mustard and anchovies in blender. Process on high speed to incorporate. Add vinegars and blend together. Add cream and process for a few seconds. Slowly drizzle in the oil with the motor running. Season to taste with salt.

Place the mixture in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.

To assemble: Place the lettuces in a large bowl. Toss with dressing until evenly coated (Jossel suggests massaging it into the leaves so puddles don't form in the endive leaves). Divide among 4-6 plates, and sprinkle each with a generous amount of breadcrumbs, cheese, chives and chervil if available.