Esca Salad Recipe
homegrown lettuces, charcoal vinaigrette, pecorino
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Ingredients
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Salad
Charcoal Vinaigrette
Method
Salad
- 1
Prepare and chill lettuces
Wash the homegrown lettuces thoroughly: separate leaves, rinse under cold water, and spin or pat dry. Chill in the refrigerator in a loosely covered bowl or salad spinner for at least 15 minutes so leaves are crisp.
- 2
Tear and combine
Tear larger leaves into bite-size pieces. In a large mixing bowl, combine the dried lettuce leaves, torn basil (if using), and snipped chives.
- 3
Add pecorino and seasoning
Reserve about 2 tablespoons of grated pecorino for finishing. Add the remaining pecorino to the salad bowl and lightly toss with the leaves so the cheese begins to coat them before dressing (this helps flavor adhesion). Season the mixture with the stated coarse sea salt and freshly ground black pepper; adjust lightly because the cheese is salty.
Charcoal Vinaigrette
- 4
Bloom charcoal and combine aromatics
Place the food-grade activated charcoal powder in a small bowl, add the teaspoon of hot water and stir into a smooth paste to disperse evenly. Add the finely minced garlic and shallot to the charcoal paste and stir to combine; let sit 1 minute to mellow raw garlic.
- 5
Emulsify vinaigrette
In a small jar or mixing cup, add the Dijon mustard, sherry vinegar, and brown sugar. Whisk to dissolve the sugar and mustard. Add the charcoal-aromatics paste and whisk. Slowly stream in the neutral oil while whisking vigorously to create an emulsion. Once partially emulsified, whisk in the extra-virgin olive oil. Alternatively, pulse briefly in an immersion blender or shake vigorously in a sealed jar.
- 6
Season and adjust
Taste the vinaigrette and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If too sharp, add up to 1 teaspoon more oil or a pinch more sugar; if too thick, thin with 1–2 teaspoons water. The vinaigrette should be pourable but glossy and evenly dark-gray/black.
- 7
Rest briefly
Let the vinaigrette rest 5 minutes so flavors meld. Give it a final whisk or shake before dressing the salad so the charcoal is fully dispersed.
- 8
Dress salad
Right before serving, pour about 3–4 tablespoons of vinaigrette over the prepared lettuces (start with less; you can add more). Using tongs, gently toss the salad until leaves are lightly coated. Taste and add additional vinaigrette if desired, up to the remaining amount. The goal is a light, even coating — not drenched leaves.
- 9
Finish and serve
Transfer the dressed salad to a serving bowl or individual plates. Grate the reserved 2 tablespoons of pecorino over the top and finish with a small crack of black pepper. Serve immediately so leaves stay crisp.