Boston Recipe

Wash Boston red leaf lettuce thoroughly, spin dry, then tear into bite-size pieces. Place in a large chilled bowl or individual serving plates.

Dice tomatoes into approximately 1/2-inch pieces. Pat dry on paper towel if very juicy. Scatter diced tomatoes over the lettuce.

Cut potatoes

Using a mandoline set to a very thin setting or a sharp knife, cut the peeled russet potato into very thin matchstick (shoestring) strips. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then dry thoroughly on clean kitchen towels or paper towels. Any moisture will cause oil splatter and soggy fries.

Fry potatoes

Heat vegetable oil in a heavy-bottomed skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test with one matchstick — oil should bubble steadily but not smoke. Fry the potatoes in small batches (do not overcrowd) for 2–4 minutes per batch until pale golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray immediately and sprinkle with 1/4 tsp fine salt while still hot.

Let the shoestring potatoes cool and crisp further while you finish the salad. They will remain crisp for about 30–45 minutes if kept at room temperature on a rack.

In a small bowl or jar combine 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk briefly while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning—add a little more honey if too tart or a splash more oil if too sharp.

If making ahead, store in the refrigerator up to 3 days and bring to room temperature before using; whisk again before dressing the salad.

Choose either the Maytag bleu cheese (crumbled) or the herbed chèvre. If using the bleu, gently crumble into small pieces. If using chèvre, crumble or slice into small coins. Have cheese ready in a small bowl to scatter over the salad.

Just before serving, drizzle the balsamic vinaigrette evenly over the lettuce and tomatoes—about 1 to 2 tablespoons of dressing per salad serving (adjust to taste). Toss gently to coat without bruising the leaves.

Scatter the chosen cheese evenly over the dressed salad.

Finish by piling a handful (about 1/2 cup) of crispy shoestring potatoes on top so they remain crunchy. Season lightly with freshly ground black pepper and a pinch of coarse sea salt if desired.

Serve immediately so the shoestring potatoes retain their crispness.