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Restaurants›Frenchy Bar et Brasserie›Jardinette Grain Salad Recipe

Jardinette Grain Salad Recipe

Inspired by Frenchy Bar et Brasserie

Time35m

Serves4

Mixed greens, toasted almonds, champagne tarragon vinaigrette, frisee, grilled asparagus, fennel, ricotta salata, mix grains, pickled onions, cherry tomatoes, avocado

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Ingredients

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Salad base & grains

4 cups mixed salad greens (baby lettuces, arugula, baby spinach)

2 cups frisée

2 cups mixed cooked grains (e.g., farro, barley, quinoa), drained and cooled

Vegetables & toppings

12 stalks asparagus, woody ends trimmed

1 cup fennel bulb, thinly sliced (reserve a few fronds)

1 cup Cherry tomatoes, halved

1 each ripe avocado, peeled, pitted and sliced

3 oz ricotta salata, crumbled or shaved

1 tbs toasted almonds, sliced or chopped

Pickled onions

1 small red onion, very thinly sliced

1 tbs champagne vinegar

2 tbs water

1 tsp granulated sugar

1 tsp kosher salt

Champagne tarragon vinaigrette

2 tbs champagne vinegar

1 tbs fresh tarragon leaves, finely chopped

1 tsp Dijon mustard

1 tsp Honey

4 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing & seasoning

1 tbs olive oil (for grilling asparagus)

1 tsp lemon zest (optional)

1 tsp fresh lemon juice (optional)

Method

Pickled onions

Place the thinly sliced red onion in a small jar or bowl. Whisk together 1 tablespoon champagne vinegar, 2 tablespoons water, 1 teaspoon sugar and 1 teaspoon kosher salt until dissolved. Pour the liquid over the onions, pressing them down so they are submerged. Let sit at room temperature for at least 15 minutes (or up to 2 hours). Drain before using.

Champagne tarragon vinaigrette

In a small bowl or jar combine 2 tablespoons champagne vinegar, 1 teaspoon Dijon, 1 teaspoon honey and 1 tablespoon chopped fresh tarragon. Whisk to combine. Slowly stream in 4 tablespoons extra-virgin olive oil while whisking (or shake in a jar) to emulsify. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust sweet/salty balance; add a little lemon juice if desired. Reserve until ready to dress the salad.

Grilled asparagus & vegetable prep

Preheat a grill pan or outdoor grill to medium-high heat. Toss trimmed asparagus with 1 tablespoon olive oil and a pinch of salt and pepper. Grill asparagus 3–5 minutes, turning occasionally, until charred in spots and crisp-tender. Remove and let cool slightly, then cut into 2–3 inch pieces.

While asparagus grills, halve the cherry tomatoes and thinly slice the fennel. Set aside. Slice avocado just before assembly to prevent browning.

Assembling the salad

In a large bowl, combine 4 cups mixed greens, 2 cups frisée and 2 cups cooled mixed grains. Toss gently to combine.

Add the grilled asparagus pieces, sliced fennel, halved cherry tomatoes and drained pickled onions. Toss lightly to distribute ingredients evenly.

Drizzle about half of the champagne tarragon vinaigrette over the salad and toss gently; reserve remaining dressing to serve on the side or add more to taste.

Arrange avocado slices on top, then sprinkle 3 ounces crumbled ricotta salata and 1 tablespoon toasted almonds over the salad. Garnish with a few reserved fennel fronds and a little lemon zest if using.

Final seasoning & serving

Taste and finish with additional salt and pepper if needed, and a small squeeze (about 1 teaspoon) of fresh lemon juice if desired. Serve immediately with extra vinaigrette on the side.