Reine de Glace (Ice Queen) is a beautiful lettuce with some of the textural qualities of Iceberg lettuce. It has great flavor, and grows well in harsh conditions.
Courtesy of chefs Mark Gaier and Clark Frasier of Arrows, MC Perkins Cove, and Summer Winter Restaurants.
6 large shallots, peeled
4 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
½ cup flat-leaf parsley
1 tablespoon tarragon leaves
1 teaspoon finely chopped thyme leaves
12 whole black peppercorns
6 ounces Reine de Glace lettuce (about 1 medium head), leaves separated, washed, and dried
1. Preheat the oven to 375 degrees F.
2. Toss the shallots with 2 tablespoons of olive oil in a small baking dish. Sprinkle with salt and pepper. Cover the dish with foil or a lid and roast until the shallots are soft and starting to caramelize, about 30 minutes.
3. Transfer the shallots to the jar of a blender. Add the remaining 2 tablespoons olive oil, the extra-virgin olive oil, vinegar, both mustards, the herbs, 1 teaspoon salt, and the peppercorns. Blend until all the ingredients are pureed. The vinaigrette will keep covered in the refrigerator for up to 3 days.
4. Toss the lettuce in a bowl with the vinaigrette. Divide the salad among 6 chilled plates and serve at ounce.
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