The Perfect Salad

Culinary Arts Level One Lesson Ten. Salads. I love salads.

Chef Phil started class by saying, "You know how good a restaurant is by its salad." One of the most delicious things on Earth is fresh greens with a bit of oil and perhaps some salt and vinegar.

I was instantly transported back to North Dublin, Ireland and Bon Appetit restaurant (http://bonappetit.ie/index.php/about/).

Bon Apetit Restaurant, North Dublin, Ireland

Michael and I spent a week south of Dublin at the Ritz Carlton Powerscourt in July 2010. Ireland is beautiful... but it was a week without fresh vegetables or salad, or even particularly good food. I was dying. On Sunday night we drove our tiny little car north through Dublin to visit Bon Appetit restaurant, with one Michelin star. During my pre-travel research I read good things about the Sunday night prix-fixe meal in their brasserie.

We walked down the stairs into the brasserie and were seated at a nice table by the front wall/windows. The server greeted us and presented the day's menu. I reviewed the menu and sank into the banquette with disappointment. Again, no greens! The server came over and asked if he could answer any questions or take our order (there were no specials). I must have looked desperate, wilting over the table, begging, "Please. I need a salad. PLEASE!" By his perplexed glare, the outlook for a salad wasn't good. "Can you please check with the Chef and see, is there anything he can do?" He turned and went to the kitchen. A few minutes later he returned, and explained that the Chef had some greens and would do what he could to satisfy my craving.

The salad arrived. A bowl of perfect frisee. Perfectly crisp. Dressed in a bit of oil. A touch of salt. C'etait magnifique! This is what I aspire to!

Class went on. Sarah and I created and dressed two delicious salads.

Traditional Nicoise salad 

Sweet and bitter greens with tomato and herbs
Pictured here: Chef Phil's creation with Duck Confit