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Grilled and Chilled Romaine Hearts with Simple Caesar Dressing

Posted on September 10, 2017 at 10:05 PM Comments comments (0)

Grilled and Chilled Romaine Hearts

with Simple Caesar Dressing




Serves: 3-4

Prep Time: 10 Minutes

Cook Time:1 Minute

By: Chef Hallie Norvet



Sometimes a little update to an old classic is in order. My recipe for these Grilled and Chilled Romaine Hearts with Simple Caesar Dressing is perfect for a Late Summer/Early Fall meal out on the patio. Try this recipe out at your next BBQ and it's sure to impress even the most finnicky of salad eaters.



Ingredients:

3 Hearts Romaine Lettuce, Halved or Quartered (depending on your preference)

1/3 Cup Your Favorite Mayonaisse

1 Tablespoon Dijon Mustard

2 Cloves Garlic, Crushed and Chopped Fine

2 Tablespoons Parmesan Cheese, Grated Fine

1 Lemon, Juiced

1/2 Tablespoon Worcestershire Sauce

Fresh Cracked Black Pepper

Salt to Taste



Directions:

Pre-heat your grill or grill pan to high to heat the grill grates as much as possible. Reduce heat to medium and place romaine hearts cut side down onto the grill. Allow to "grill" for 30 Seconds until lettuce has grill marks. Remove lettuce form grill, place onto plate or sheet tray and allow to chill.


To prepare you dressing, place all ingredients into a small mixing bowl and whisk. Season generously with fresh cracked black pepper and a dash of salt to taste.


When romaine hearts are chilled, serve grill side up on a chilled plate, with dressing served over the top. Garnish with crouton and parmesan cheese.

Simple Tomato Salad

Posted on July 12, 2017 at 5:05 PM Comments comments (0)

Simple Tomato Salad


This Simple Tomato Salad is just that, simple. But please, do not percieve it as a boring salad. This would make a perfect accompaniment for any grill or pool day, brunch, picnic.. basically anywhere outdoors in the Summertime, this salad is for you. It's so refreshing and with only six ingredients this salad can be prepared in less than 5 minutes! More time by the pool, less time in the kitchen. Pairs perfectly with anything grilled, or sweet.




Serves: 4-5 as a side

Prep Time: 5 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

2 Pounds Heirloom or Rainbow Cherry Tomatoes, Halved

2 Tablespoons Fresh Basil, Chiffonade

1 Tablespoon Italian Parsley, Chopped Rough

1 Small Shallot, Sliced as Thin as Possible

1.5 Tabelspoon Red Wine Vinegar

1 Tabelspon Extra Virgin Olive Oil

Salt and Pepper


Tip: To make this in even more of a time crunch, you can serve tomatoes whole instead of halved as long as they are bite sized.. Now that's freakin' simple.


Directions:

Place all ingredients into a bowl, season generously with salt and fresh cracked black pepper. Gently stir with spoon or spatula. Allow to marinate for 5 minutes. Enjoy!

Mojito Watermelon Feta Salad

Posted on June 3, 2017 at 2:30 PM Comments comments (0)

Mojito Watermelon Feta Salad




Whoa, okay. All of the sudden it is Summer here in Los Angeles and the client's are craving cold dishes again. I am personally thrilled about this because Garde Manger, or the cold station, in the restaurant is one of my favorite places to be. I think it takes a lot of finesse and skill to make something fantastic without fire, or heat in the kitchen.. and this salad will prove why.


This Salad is a twist on a classic watermelon, feta and mint salad, only I upped the game a little bit by adding some fresh lime juice, zest, shaved red onion and heirloom tomatoes. It gives the salad a different texture contrast, and the acid from the lime pops! It's referenced to as a mojito salad as a classic Mojito contains lime, mint and sugar, which are all represented here. You'll want to eat a whole bowl of this and pass on the BBQ. I'm super serious.


Serves: 4-5

Prep Time: 10 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1 Whole Baby Watermelon, De-rined, Cut into 1/2 inch cubes

1 Cup Cherry Heirloom Tomatoes, Halved

1/4 Cup Shaved Red Onion, As Thin as You Can Slice

1.5 Tablespoon Fresh Basil, Chopped

1.5 Tablespoon Fresh Mint, Chopped

2 Limes, Juiced and Zested, Keep Both Zest and Juice Separate

Sea Salt

1/4 Cup Feta, Crumbled



Directions:

Place all ingredients except for salt and feta cheese into a mixing bowl. Toss gently with a spatula until incorporated, season with salt. Plate cantents of bowl into serving bowl or plate.


Top with feta cheese crumbles.


Garnish with additional lime zest, basil elaves, or mint leaves.

Butter Lettuce Salad with French Mustard Vinaigrette

Posted on January 18, 2016 at 7:00 PM Comments comments (0)

Butter Lettuce Salad with French Mustard Vinaigrette


This is classic French Mustard Vinaigrette salad dressing is perfect over any simple green salad..




Serves: 4-6

Prep Time: 10 Minutes

Cook-time: None

By: Chef Hallie Norvet


Ingredients:

1 Large Head Butter, Boston or Bibb Lettuce (they all mean the same thing)

1 tsp. FInely Chopped Shallot

1 1/2 Tbs. Red Wine Vinegar

1 tsp. Dijon mustard

1 tsp. Honey

3 1/2 Tbs. Extra-virgin Olive Oil

Salt and freshly ground pepper, to taste

1 Tbs. Chopped Fresh Chives

1 Tbs. Chopped Fresh Tarragon

1 Tbs. Chopped Fresh Flat-leaf Parsley

 

Directions:

Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.

 

In a large salad bowl, whisk together the shallot, vinegar, mustard, honey. Slowly drizzle in the olive oil and whisk to make a vinaigrette. Season with salt and pepper. Add the lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.

 

The "Ultimate" Wedge Salad

Posted on February 22, 2014 at 6:05 AM Comments comments (0)

Have you ever ordered a $15.00 wedge salad from a restaurant and you end up with a chunk of iceberg with some ranch on it? I have, and oh, how disappointing it can be. My recent wedge salad let down left me craving a real, satisfying wedge salad with toppings galore.. This is when The "Ultimate" Wedge Salad was born. The best part about it? Besides bacon, it can be made in under 20 minutes.




Servings: 4

Prep Time: 15 Minutes

Cook Time: 5 Minutes

By: Chef Hallie Norvet


Ingredients:

Dressing:

1/2 Cup Ranch Dressing (The good stuff in the refrigerated section, no Kraft)

1/2 Cup Good Quality Bleu Cheese

1/2 Shallot, Chopped

1/4 Cup Water

Salt and Pepper


Salad:

1 Iceberg Head, Washed and Quartered

1/2 Red Onion, Sliced

8 Strips of Bacon, Cooked and Chopped

10 Grape Tomatoes, Halved

2 Radish Heads, Sliced

1/2 Cup Bleu Cheese Crumbles

1 Tablespoon Chopped Parsley


Directions:

In a blender, blend ranch dressing, bleu cheese, shallot and water until smooth. Season with salt and freshly cracked black pepper.

On a plate, pour a small drizzle of bleu cheese dressing. Top with wedge, flat side down. Drizzle remaining dressing over wedges. Top with red onion slices, bacon crumbles, grape tomatoes, radish slices, bleu cheese crumbles and chopped parsley to finish. Serve with a knife and fork and enjoy


All photos and recipes by Chef Hallie Norvet, Hallie Norvet Personal Chef Service, Los Angeles, CA


Shrimp, Avocado and Green Goddess Salad

Posted on February 21, 2014 at 6:00 AM Comments comments (0)

Green Goddess Dressing is a thick, creamy dressing made of sour cream, mayonaisse, herbs and lemon. I have made a "healthier" version of this classic dressing by substituting avocado for mayonaisse. I personally think it tastes better, and it will give you a rich, green dressing without the added mayonaisse. You can also use this dressing as a dip!



Servings: 2-3

Prep Time: 15 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1 Avocado, Halved and Peeled, 1/2 Sliced

1 Clove Garlic, Chopped

1/2 Cup Sour Cream

1/4 Cup Scallion or Chive, Chopped

2 Tablespoons Basil, Chopped

2 Tablespoons Tarragon, Chopped

1 Tablespoon Parsley, Chopped

1 Teaspoon Anchovy Paste or Chopped Anchovies

1/2 Lemon, Juiced

Salt and Black Pepper

Black Pepper

1 Head Lettuce, Washed and Quartered (Butter/Bibb or Green Leaf would be ideal.)

1/2 Pound Cooked Shrimp, No Shells or Tails

10 Grape Tomatoes, Halved

3 Radishes, Sliced

Garnish:

Parsley Leaves

1 Tablespoon Chopped Green Onion


Baby Buttercrunch Lettuce from my personal garden.


Directions:

In a blender add 1/2 avocado, garlic, sour cream, scallion, basil, tarragon, parsley, anchovy, lemon and a dash of salt and pepper to make your dressing. Blend until smooth. Season to your taste. If you would like your dressing a bit thinner, add 2 tablespoons of water and blend until smooth. Re-season.


On a large plate, pour a smal circle of dressing onto the center. Top with lettuce, shrimp, sliced avocado, tomatoes and radish slices. Garnish with parsley or chopped scallion. Not into shrimp? Other great protein packed toppings would be cooked salmon, hardboiled egg or bacon. Yum!




All photos and recipes by Chef Hallie Norvet, Hallie Norvet Personal Chef Service, Los Angeles, CA


California Cobb Salad

Posted on February 10, 2014 at 12:15 AM Comments comments (0)

This California Cobb Salad is one of the first salads I learned how to prepare as a garde manger cook. It is a great stand-by because you almost always have the ingredients on hand and it will fill you up without weighing you down.




Servings: 4

Prep-Time: 20 Minutes

Cook-Time: 10 Minutes

By: Chef Hallie Norvet


Ingredients:

4 Large Eggs, Hardboiled and Peeled

3/4 Cup Vegetable Oil

1 Small Onion, Sliced into Small Rings

2 Tablespoons Half and Half

1/2 Cup AP Flour

Salt

1 Teaspoon Dijon Mustard

1 Teaspoon Honey

1 Tablespoon Red Wine Vinegar

3 Tablespoons Extra Virgin Olive Oil

1 Bunch Green Leaf Lettuce, Washed and Chopped

4 Strips Bacon, Cooked and Chopped

1/2 Cup Grape Tomatoes, Halved

1 Avocado, Quartered and Sliced

20 Chive Sprigs, Cut into 1/2 Inch Batons

Salt and Pepper


Directions:

Separate hardboiled egg yolks from egg whites. With a grater, grate both the yolk and white individually. Keep separated until time for assembly.


In a small stock pot, add vegetable oil and heat over medium heat for 3-4 minutes or so to fry onions. If you have a thermometer, it should reach a temperature of 325 degrees. Use caution to not overheat oil as it can catch fire. If you ever see oil smoking, remove from heat  until it has cooled a bit. If your oil should ever catch fire, *do not* add water to to the pot, this will create a crazy water/oil explosion. Carefully, take the pots lid and place it over the pot to extinguish flame. Place your sliced onions in a small bowl and cover with half and half. Let sitfor 2 minutes or so. Remove onions from half and half and place them into flour until coated thoroughly. Once your oil is up to temperature, drop in one test onion to see how the rest of the batch will cook. Cook onions 3 or 4 sliced rings at a time as not to overcrowd oil. When cooked place on a paper towel to drain and season with salt. Make as many or as little as you want, or you can omit this step completely.


In a small mixing bowl, whisk dijon and mustard until incorporated. Then whisk in red wine vinegar. Once incorporated, slowly whisk in olive oil. It will make a thick yummy dressing. If the dressing is too thick for you, add a small amount of cold water until desired consistency. Season with salt and pepper.


Now you're ready to assemble! Dress the green leaf lettuce with the dressing then place an equal amount of salad into 4 long plates. Then, you are free to place topping on the top in whatever order you wish, but you can use my photo for reference. Top with fried onions, and enjoy!


Roasted Beet and Herb Goat Cheese Terrine

Posted on December 17, 2013 at 2:10 PM Comments comments (0)

This vibrant Roasted Beet and Herb Goat Cheese Terrine with Fried Shallots can be made hours or days ahead of time. I personally love a broken balsamic vinigrette, or balsamic reduction drizzled over this, but a teaspoon of a really great extra virgin olive oil would be simply fantastic.





Servings: 4

Prep Time: 1 hour

Cook Time: 1.5 hours

By: Chef Hallie Norvet


Ingredients:

2 Large Red Beets

2 Large Golden Beets

8oz. Crumbled Goat Cheese

1 Tablespoon Chopped Tarragon

1 Tablespoon Chopped Chive

1 Large Shallot, Very Thinly Sliced

2 Tablespoon Whole Milk

3 Tablespoons AP Flour

1/2 Cup Vegetable Oil


Garnish:

Himalayan Pink Salt

Purple Baby Kale

Tarragon Sprigs

Chive


Directions:

Pre-heat your oven to 375 degrees. Line a medium sheet pan with aluminum foil. Take beets and place them on cutting board. Cut each root end and top off of each beet. Wrap each beet in alumium foil and place on foil lined sheet tray (this will save you a lot of clean-up later). Roast beets for 45 minutes.


While the beets are roasting, in a mixing bowl, add goat cheese, tarragon and chive. Mix until incorporated thoroughly. Put goat cheese mixture to side until ready to assemble.


In a small saute pan, add vegetable oil and heat over medium heat until 325 degrees. Mix shallots with milk in a small mixing bowl. In another small mixing bowl, add the flour. Remove shallots from milk mixture and dredge in flour. Once vegetable oil has come to temperature, carefully add shallots to pan. Be sure to flip and cook evenly until golden brown and crunchy. Remove from oil and allow to dry on paper towels.


When your beets are done, you will be able to easily insert a toothpick into them without resistance. Remove foil from beets and allow to cool. Hold beets until cold running water and gently pull off their skins. Discard the skins and dry your peeled beets with a paper towel. *Note, red beets can cause staining of clothes, tile etc. use caution.


Once your beets are cool and dry, slice them into 1/4 inch slices.


To Assemble:

Line an 8x8 glass dish with saran wrap. Start with one layer of red beets. Top with 1/3 of the goat cheese mixture. Just add large crumbles, it does not need to be perfectly spread. Just make sure there is an even amount. Repeat this process again with another layer of red beets, then two layers of golden beets. Red Beet | Goat Cheese | Red Beet | Goat Cheese | Yellow Beet | Goat Cheese | Yellow Beet. Top with final layer of saran wrap, and add a flat heavy weight on top, like a book with a brick on top to "press" the terrine. Place in your refrigerator for 1 hour to 1 day.


Serving:

When ready to serve, remove terrine from dish by placing cutting board on top and flipping over. Remove plastic wrap, and slice. You can have thick or thin slices, small hors d'oeuvre size cubes, cut it however you like. Season with Himalayan pink salt, a small drizzle of extra virgin olive oil and garnish with tarragon sprigs or chive.



Poached Egg, Asparagus, Frisee and Bacon Salad

Posted on October 9, 2013 at 8:25 PM Comments comments (0)

This sophisticated salad is a French classic that is sure to impress any dinner guests. If you cannot find frisee in your local super market, purchase a bag of mixed greens that has frisee in it, it will do just as well. 




Prep Time: 15 Minutes

Cook Time: 10 Minutes

Servings: 4

By: Chef Hallie Norvet


Ingredients:

1 Pound Asparagus, Washed and Ends Trimmed

3 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Salt

4 Slices of Bacon

1 Lemon, Zested and Juiced

3 Tablespoons Extra Virgin Oil

1 Tablespoon Raw Honey

Pinch of Salt and Pepper

2 Tablespoons Apple Cider Vinegar

4 Large Eggs

4 Cups Torn Frisee or Mixed Greens


Directions:

Pre-heat oven to 425. Fill a medium sauce pot full of water, put over high heat and bring to a rolling boil. Place asparagus on a medium sheet tray and top with olive oil and one teaspoon salt. Bake at 425 for 10-12 minutes until tender. While asparagus is in oven, put 4 slices of bacon into medium skillet over medium heat, cook until golden and crispy. Crumble bacon into large pieces and reserve for plating.


In a small bowl, combine lemon juice, lemon zest, 2 tablespoons extra virgin olive oil, 1 tablespoon honey and a dash of salt and pepper. Whisk ingredients until incorporated, put to side. Add 2 tablespoons cider vinegar to boiling water. The vinegar will help keep your poached egg intact. Bring boiling water down to a low simmer. Gently crack each egg into hot water. Let eggs poach for 2 minutes until whites have become opaque. Gently "flip" eggs with a spoon or spatula. Continue cooking eggs for 3-4 minutes. Once whites are completely opaque, gently remove eggs from water and allow to dry on a paper towel.


If you like your eggs cooked more than over medium, continue cooking until yolks are firm.


Assembly:

In a small mixing bowl, mix frisee or mixed greens with lemon dressing. Grab a clean plate and place asparagus down first. Top with dressed frisee and bacon crumbles. Top mixed greens with poached egg. Garnish with scallion or chive. Enjoy!

Peach and Strawberry Salad with Strawberry Cider Vinaigrette

Posted on September 6, 2013 at 5:55 PM Comments comments (0)

Peach and Strawberry Salad with Strawberry Cider Vinaigrette

The strawberries and apple cider vinegar in this salad dressing are packed with powerful antioxidants which can protect your cells and body from being impaired by free radicals like: pollution, stress, chemicals, pesticides, inadequate diet, etc. This nutritious and delicious salad is also great when served as a starter or a side to any grilled meal.



 

Prep Time: 10 Minutes

Cook Time: None

Servings: 4

By: Chef Hallie Norvet

 

Ingredients:

For Salad:

1 Head Romaine Lettuce, Washed and Chopped

8-10 Strawberries, Chopped into Quarters

1 Peach, Sliced

1 oz. Goat Cheese, Crumbled

1 Tablespoon Blanched or Sliced Almonds

 

For Dressing:

4 Strawberries, Chopped

1 Tablespoon Cider Vinegar

2 Tablespoon Extra Virgin Olive Oil

½ Teaspoon Honey

½ Tablespoon Water

Salt and Pepper to Taste

 

Directions:

Place all dressing ingredients into blender and blend until smooth and incorporated. Dress romaine lettuce with 2/3 of the dressing and place into large serving bowl or individual plates. Add peaches and strawberries into salad, and drizzle remaining dressing over the top. Finish with almonds and goat cheese.

Roasted Red Beet and Poblano Pepper Salad

Posted on August 22, 2013 at 6:45 PM Comments comments (0)

Roasted Red Beet and Poblano Pepper Salad with Cotija Cheese and Lime Vinaigrette

The smoky flavor of the fire roasted Poblano peppers in this recipe pairs spectacularly with the earthiness of the beets. You can roast the peppers and the beets ahead of time; just make sure they stay separated. Serve this dish at room temperature, or chilled with lots of fresh cilantro.



 

Prep Time: 25 Minutes

Cook Time: 1 Hour

Servings: 4

By: Chef Hallie Norvet

 

Ingredients:

Salad:

3 Large Red Beets

1 Large Poblano Pepper

½ Cup Crumbled Cotija Cheese

¼ Cup Fresh Chopped Cilantro Leaves

 

Dressing:

1 Lime, Juiced

¼ Tablespoon Honey

Kosher Salt and Pepper to Taste

 

Directions:

Preheat oven to 375. Cut roots and ends off of beets. Beet juice can dye clothing and surfaces very easily so use caution. Wrap each beet in aluminum foil and place on baking sheet in oven. Roast beets for one hour and check for doneness. Stick a toothpick or fork into beet, if there is no resistance, your beet is cooked. Allow beets to cool.

 

Take whole Poblano pepper and roast over open flame or place under broiler in oven until skin is black and blistered. Always use caution when working with an open flame. Put roasted pepper into a plastic bag or a bowl with a lid to “sweat” until soft. Once pepper is soft, remove charred skin by wearing a glove. Remove stem and seeds from pepper with a knife, chop pepper into small chunks and hold in your refrigerator.

 

Once your beets have cooled, remove their skins by hand by wearing a glove. Once peeled, cut beets into uniform 1 inch cubes. Hold beets in refrigerator until ready for use.

 

To make your dressing, simply whisk lime juice, honey and salt and pepper together. Remove beets and peppers from fridge and toss with dressing. Toss in ½ of the cilantro leaves and serve in a plate or bowl. Top with crumbled cotija cheese and remaining cilantro leaves.

How to Cook Beets

Posted on April 7, 2013 at 12:30 AM Comments comments (0)

I have tried many ways of cooking beets from boiling, to roasting and to braising and I believe found the most efficient method so far. Follow along step-by-step as I show you how to make delicious nutritious beets for salads, sides, soups and entrees.



I am using candy striped beets, and golden beets I purchased from my local farmer's market, but you can use any beet at all! Most supermarket's carry beets year-round. If you have baby beets, simply reduce the oven time by half.


Makes about 4 Cups


Ingredients:

6 Large Beets

Bay Leaf

1 Tablespoon Pickling Spices

2 Tablespoon Red Wine Vinegar

1 Q Water (or enough to almost cover beets)

1 Teaspoon Fresh Cracked Pepper

3 Tablespoon Kosher Salt

Deep Cooking Dish

Aluminum Foil


1. To begin, clean off all the beets of excess dirt.


2. Cut off the bottom and the tip of the beet head. This will allow for even cooking and the flavors to penetrate the beet.



3. Next place all beets into your cooking dish. Add bay leaf, vinegar, pickling spices and salt. All of these herbs and spices add flavor to the beets while they cook.


4. Fill dish with water until beets are just about covered.






6. Cover with aluminum foil and seal tightly.


7. Cook at 350 degrees for 1.5 hours or until a toothpick can go through each one. Please use caution when removing the foil as the steam and water will be VERY hot. Use tongs to remove foil to prevent any steam burns on your hands.


8. Remove beets from liquid with tongs and allow to cool. Discard liquid.


9. You can remove the skins by applying pressure to the outside of  the beet. I recommend using a towel to peel them. It will prevent your hands from becoming dyed with beet juice. If you are cooking red beets, please use gloves! It can get quite messy.


10. I then cut my beets into cubes for my salad. But you can slice them, cube them, shred them, chop them, puree them, whatever you can imagine. Simply store in your refrigerator for up five days for beets at arms reach. 



I added some heirloom radish, baby pea tendrils, and pickled shallot to my beet mixture. I then dressed it in a balsamic vinaigrette, and topped it off with baby mesclun greens and goat cheese (below). Super fresh and screams Springtime!!




Heirloom Caprese Salad

Posted on December 3, 2012 at 3:30 AM Comments comments (0)

Simple traditional Italian salad consisting of heirloom tomatoes, fresh mozzarella and balsamic reduction. Great as a starter, or a side salad, this recipe is sure to compliment any Italian meal.


Serves 4-5

Ingredients:

  • 3 Large Heirloom Tomatoes
  • 1 Large Fresh Mozzarella Ball
  • 1 Bunch Fresh Basil
  • Olive Oil
  • Balsamic Vingear
  • Salt + Pepper


Preparation:


  1. Cut heirloom tomatoes into thick slices.
  2. Cut fresh mozzarella into thin slices
  3. Pull basil leaves from branch (if any)

Balsamic Reduction: Take one 750ml bottle of balsamic vinegar and place into small sauce pan. Cook over low heat until the reduction coats the back of a spoon. Store in a jar or squeeze bottle sealed with plastic wrap to retain freshness.


Assembly:


Alternate tomato slice, mozzarella, basil. Tomato slice, mozzarella, basil. Until you have created a large circle. Once plating is completed, drizzle balsamic reduction and olive oil over salad. Season with salt and fresh cracked pepper.



BLT Salad

Posted on December 1, 2012 at 2:15 PM Comments comments (0)

Skip the bread and triple the lettuce on your BLT. This salad satisfies your craving for a BLT without the carbs or mayonaisse. A poached egg is all that is needed to tie this healthy and delicious salad together. Great for breakfast or lunch!


Ingredients:

  • Baby Spinach
  • Pancetta (Italian Bacon)
  • Baby Heirloom Tomatoes
  • 1 Large Organic Egg
  • Olive Oil
  • Balsamic Vinegar
  • 1tb White Vinegar
  • Salt + Pepper


Assembly:


  1. Put baby spinach into mixing bowl.
  2. Chop baby heirloom tomatoes into quarters and add to mixing bowl.
  3. Place pancetta into a skillet and cook over medium-low heat. Once pancetta is crispy, remove from heat and put on paper towels to cool.
  4. Gently break pancetta into small pieces and put aside.
  5. Make 25/75 mixture of balsamic/olive oil. Whisk. Season with salt and pepper
  6. Heat water in a small pot to a rolling boil, ad 1 TB white vinegar. The vinegar helps keep the poached egg from falling apart. Turn heat to low and gently crack egg and drop into water. If this is too difficult, try cracking the egg into a small bowl, then dropping the egg into the hot water.
  7. Cook the egg until the yolk is soft but with some give. About 5 minutes. This should be an over-medium cooked egg. Cook it less or more depending on your preference.
  8. Mix all ingredients, except egg, into mixing bowl. Place mixture into serving bowl, then top with the poached egg. Season with salt and pepper and enjoy!




Butter Lettuce Salad with French Mustard Vianigrette

Posted on Comments comments (0)

Butter Lettuce Salad with French Mustard Vinaigrette


This is a classic French Mustard Vinaigrette salad dressing that is perfect over any simple green salad..




Serves: 4-6

Prep Time: 10 Minutes

Cook-time: None

By: Chef Hallie Norvet


 

 

Ingredients:

1 Large Head Butter, Boston or Bibb Lettuce (they all mean the same thing)

1 tsp. FInely Chopped Shallot

1 1/2 Tbs. Red Wine Vinegar

1 tsp. Dijon mustard

1 tsp. Honey

3 1/2 Tbs. Extra-virgin Olive Oil

Salt and freshly ground pepper, to taste

1 Tbs. Chopped Fresh Chives

1 Tbs. Chopped Fresh Tarragon

1 Tbs. Chopped Fresh Flat-leaf Parsley

 


Directions:

Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.

 

In a large salad bowl, whisk together the shallot, vinegar, mustard, honey. Slowly drizzle in the olive oil and whisk to make a vinaigrette. Season with salt and pepper. Add the lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.