Jennifer Martiné

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Lettuces Raw & Cooked, Toasted Almond Vinaigrette, Slow-Cooked Egg

Central Kitchen, Michael Gaines / April 2012

For 4 servings

Almond vinaigrette:
• 2 cups almonds, toasted
• 6 Tbsps. lemon vinegar
• 2 cloves garlic, grated on a Microplane
• 1 lemon, zested
• 1 2/3 tsps. salt
• 1 cup extra-virgin olive oil
• 1/2 cup almond oil

Place almonds in a mortar; crush with a pestle; place in large bowl; whisk in vinegar, garlic, zest, and salt; gradually add oils, whisking constantly; cover with plastic wrap; reserve.

Warm lettuce cream:
• 1 head butter lettuce, blanched in salted water
• 15 seconds and shocked
• 1 1/4 cups heavy cream
• 1 Tbsp. salt

Squeeze water out of lettuce; place in a blender; add cream and salt; blend until smooth; strain through fine chinois into a saucepan; heat over medium heat until warm; remove from heat; reserve (keep warm).

• 4 lg. eggs
• 5 to 6 varieties firm lettuce leaves or lettuce hearts
• salt
• black pepper, freshly ground

  1. Heat plancha to high.

  2. Place eggs in vacuum-sealable plastic food bag; vacuum seal; cook sous-vide, maintaining water bath at 150°F, 1 hour.

  3. Remove from water bath; crack eggs; separate yolk from whites; reserve (keep warm).

  4. Sear half the lettuces on the plancha; reserve (keep warm).

  5. To serve, spoon lettuce cream on the plate in a circular motion; place the seared lettuce on the plate; season; place egg yolk in the center of the plate; garnish with an assortment of raw lettuce leaves; dress with vinaigrette.

What to drink: Kristine Ashe Vineyards Entre Nous Sauvignon Blanc Napa Valley 2009