C'est vraimant facile faire un bonne viand.....mais
une herbe? Un bunche des herbes? Besoin du TALENT!

FAMOUS CHEFS can make delicious food out of flour, meat and dairy ... that's an easy shot but where they really prove their mettle is making PLAIN LETTUCE TASTE WOWIE! What is it the top chefs do with weeds?

Paul Bocuse - Frisée aux Lardons (bacon)

Makes 4 Servings

* 8 ounces slab or thick-sliced bacon (lardons)
* 2 shallots, minced
* 2 heads frisée lettuce

* Sherry Vinaigrette (Makes About 1 Cup)

* 1/4 cup sherry wine vinegar
* 1 teaspoon Dijon mustard
* Kosher salt, as needed
* Freshly ground black pepper, as needed
* 3/4 cup extra-virgin olive oil

* 1/2 cup Sourdough Croutons, or as needed (recipe follows)
* 4 Poached Eggs, warm
* 4 teaspoons Fines Herbes tarragon * chervil * shallots
* parsley)
* Kosher or sea salt, as needed
* Freshly ground black pepper, as needed

Sourdough Croutons (Makes Approximately 2 Cups

* 1/2 cup clarified butter or as needed (see Recipe Note)
* 2 cups sourdough bread cut into 1/2-inch croutons, garlicked, toasted.

James Beard Vinaigrette on 'shrooms and cress

* 6 tablespoons olive or vegetable oil
* 2 tablespoons wine vinegar
* 1/2 to 1 teaspoon salt
* 12 grinds of the pepper mill
* 1/2 pound fresh raw mushrooms
* 1 1/2 bunches watercress
* 1 tablespoon chopped parsley
* 2 tablespoons finely cut chives

Blend the oil and vinegar and the salt and pepper. You may adjust the
vinegar content to suit the individual palate. Also salt and pepper to

Slice the mushroom caps very thin and combine with trimmed watercress.
Toss with vinaigrette sauce, and sprinkle with chopped parsley and chives
ESCOFFIER's 1906 Salade Irma

Mix together equal quantities of diced cucumber, diamond-shaped pieces
of French beans, asparagus tips and cauliflower flowerets. Mix with
Sauce Mayonnaise containing a little cream and chopped
tarragon and chervil.

Arrange dome shape in a salad bowl and cover with finely shredded
lettuce mixed with garden cress.

Decorate with Nasturtium flowers and round slices of radish.

You can use a light oil like canola, or a heavy oil like olive. You can use vinegar or lemon juice, or a combination of both. Just as long as you have enough acid for the emulsion to work. Some people add pepper, dijon mustard or sugar to taste (personally, I don’t like sweet mayos like Miracle Whip). But it doesn’t matter. Whatever suits your own taste. It’s up to you!


Add the egg yolks, lemon juice or distilled white vinegar, and salt into a tall, narrow container. Pour in the oil and allow to settle.

Position the immersion blender head in the oil at the bottom of the container. Pulse gently several times to get the emulsion going, then longer until all the oil is blended. It will be very thick.

If you let ’er rip too fast at the beginning, the emulsion will break, and you’ll get nothing usable.

Store in a sealed container or squeeze bottle in the fridge, just as you would for store-bought mayo. In fact, empty your old bottle, wash it and GOOD TO GO!

30-Second Mayonnaise Recipe

2 egg yolks
200g (1 cup) canola or olive oil
16g (1 tablespoon) distilled white vinegar or fresh lemon juice
2g (1/8 teaspoon) salt

 HAND WHIPPED Mayonnaise
   Many composed cold sauces are derived from Mayonnaise and it is therefore classified as a basic sauce in the same way as Espagnole and Velouté.
  Its preparation is very simple provide note is taken of the principles outlined in the following recipe:

    6 egg yolks
    1 liter (quart) oil
    10grams fine salt
    pinch ground white pepper
    1 1/2 tbs vinegar (or its equivalent in lemon juice if the sauce is required to be very white)
    1) Whisk the yolks of egg in a basin with the salt, pepper and a little of the vinegar or a few drops of lemon juice.
    2) Add and whisk in the oil, drop by drop to begin with, then faster in a thread as the sauce begins to thicken.
    3) Adjust the consistency occasionally by adding the vinegar or lemon juice.
    4) Lastly add boiling water which is added to ensure that the emulsification holds if the sauce is to be reserved for later use.

Anthony Bourdain serves a roasted veal marrow bone on his parsley salad.
FERRAN ADRIA of BULLIA.. The Caesar Salad made it to Spain!

* 4 tablespoons olive oil
* 3 thick slices rustic bread, torn or cut into crouton sizes
* 1 garlic clove, finely chopped
* 4 anchovy fillets, packed in olive oil, drained and minced
* 2 egg yolks
* 4 teaspoons sherry vinegar (That's unique for this recipe, very Spanish)
* 6 tablespoons plus 2 teaspoons neutral oil, such as sunflower oil
* 1 1/2 ounces parmesan cheese, finely grated
* Salt and pepper
* 2 medium head Romaine lettuce, tough outer leaves removed, cut cross-wise into 1 1/2-inch strips

In a large skillet, heat the olive oil over mediumheat until shimming, then add the chunks of bread and toss to coat. Lower the heat and cook gently, tossing the skillet occasionally, until the bread is crisp but still a bit chewy in the center, 10-15 minutes.
In the meantime, combine the garlic and anchovies in a small food processor (or mince very finely by hand and add to a medium bowl) and pulse to completely mince the ingredients. Add the egg yolks and pulse to combine, then drizzle in the sherry vinegar with the machine running to fully incorporate. Add the oil with the machine running to create a thick, mayonnaise-like dressing (alternatively, the vinegar and oil can be whisked into the bowl by hand little by little). Add half the grated Parmesan to the dressing.Season with salt and pepper to taste. If desired, whisk in a little water (or more vinegar) to thin it out.

In a large bowl, toss the lettuce with the dressing and croutons. Divide amongst bowls and top with the remaining Parmesan and freshly grated black pepper.

Alain Ducasse's classic recipe is a garbanzo flour taco with Salade Nicoise in it. A salad taco. Google it.

THOMAS KELLER of French Laundry

*4 heads bibb
* Kosher salt and freshly ground black pepper
* 2 tablespoons minced shallots
* 2 tablespoons minced chives
* 1/4 cup Italian parsley leaves
* 1/4 cup tarragon leaves
* 1/4 cup chervil leaves

* 1/2 cup House Vinaigrette
* 1 tablespoon plus 1 teaspoon fresh lemon juice


Carefully cut out the core from each head of lettuce and separate the
leaves, but keep each head of lettuce together; discard any tough outer
leaves. Because each head of lettuce will be reassembled, the easiest
way to work is with one head at a time. First, place the leaves in a
bowl of cold water to refresh them and remove any dirt, then lift out
and spin-dry in a salad spinner.

Place the leaves from a single head of lettuce in a bowl. Sprinkle with
a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots
and chives, and 1 tablespoon each of the parsley, tarragon, and chervil.
Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of
lemon juice. Repeat with the remaining heads.

For each serving, arrange the outer lettuce leaves as a base on the
plate and rebuild each head of lettuce, ending with the smallest, most
tender leaves.

House Vinaigrette Makes about 2 1/2 cups
This is our basic vinaigrette, three parts oil, one part acid, pared almost to its essentials—no shallots, no salt and pepper—so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion. Any number of additional ingredients may be added to it, depending on how it's to be used. Most often it's used to dress greens that have been seasoned with salt and tossed with fresh herbs, as with the Bibb Lettuce Salad .

* 1/4 cup Dijon mustard
* 1/2 cup red wine vinegar
* 1 1/2 cups canola oil


Combine the mustard and vinegar in a blender and blend at medium speed
for about 15 seconds. With the machine running, slowly drizzle in 1/2
cup of the oil. Don't be tempted to add all the oil to the blender or
the vinaigrette will become too thick. It should be very creamy.

Transfer the vinaigrette to a small bowl and, whisking constantly,
slowly stream in the remaining 1 cup oil. (The dressing can be
refrigerated for up to 2 weeks. Should the vinaigrette separate, use a
blender or immersion blender to re-emulsify it.)

Wolfgang Puck's Chinese Chicken Salad

This salad has been one of our most popular dishes at Chinois since we opened. It makes a perfect lunch salad or an appetizer with dinner. The dressing is one of my favorites and you'll find it useful with any Asian-inspired dish." WP

# Chinese Mustard Vinaigrette:
# 4 teaspoons dry Chinese or English (Coleman's) mustard
# 1/2 cup rice wine vinegar
# 2 teaspoons soy sauce
# 4 tablespoons light (untoasted) sesame oil
# 4 tablespoons peanut oil
# Salt
# Freshly ground black pepper
# Chicken Salad:
# One 3 pound chicken, cavity filled with finely diced celery, carrot, onion, garlic, bay leaf, thyme, salt and pepper
# 8 tablespoons butter (one stick), melted
# 4 small heads, or 1 medium head Napa cabbage
# 2 cups romaine lettuce, cut into 1/4 inch julienne strips
# 20 snow peas, cut into 1/4 inch julienne strips
# 6 teaspoons sesame seeds, toasted

Cooking Directions

Prepare the vinaigrette. Place all the vinaigrette ingredients, except
peanut oil, in a blender and blend until smooth. Add peanut oil slowly
and correct the seasonings.

Preheat the oven to 425 degrees F.

Place the chicken on a rack in a roasting pan and baste it with some of
the butter. Roast for about 1 1/2 hours, or until just done. (The juices
should run clear.) Baste every 15 or 20 minutes with the butter and the

Select 4 to 8 nice looking leaves from the Napa cabbage and reserve
them. Slice the remaining cabbage into 1/4 inch julienne strips.

Shred the meat from the breasts and thighs of the chicken.(Use the
remaining meat and the carcass for chicken stock. See separate recipe.)

Combine the chicken, cabbage, romaine and snow peas in a bowl and toss
with enough vinaigrette to coat the salad nicely.

Arrange the reserved Napa cabbage leaves around the edge of a large
serving plate. Mound the salad in the center and sprinkle it with the
sesame seeds.

SARA's SRIRACHA ASIAN CHICKEN SALAD http://saramoulton.com/2014/10/asian-chicken-salad-with-carrot-ginger-sauce/

Emeril Lagasse Salad

# 8 cups (about 4 ounces) assorted baby salad greens, loosely packed
# 1/2 cup (about 3 ounces) grated pepper jack cheese
# 1/4 teaspoon fresh rosemary, chopped
# 1/4 teaspoon fresh thyme, chopped
# 1/4 cup (about 2 ounces) whole oil-packed sundried tomatoes, drained and julienned
# 2 tablespoons balsamic vinegar
# 2 tablespoons extra-virgin olive oil
# Salt and freshly ground black pepper
# Simple croutons, recipe follows or store-bought croutons, for serving (optional)
# 4 tablespoons alfalfa sprouts or broccoli sprouts

1. To assemble the salad, place the greens, cheese, and chopped herbs in a large mixing bowl. Add the julienned sun dried tomatoes. Drizzle the balsamic vinegar and extra-virgin olive oil over the salad, and season with salt and pepper to taste. Toss to coat well.

2. Divide the salad equally among four salad plates. Place 4 or 5 croutons on each plate, and top each salad with 1 tablespoon of the sprouts. Serve immediately.

CAESAR CARDINI invented the Caesar Salad!
Salad http://en.wikipedia.org/wiki/Caesar_salad

Secrets: Coddle the egg a tad for salmonella, go easy on the anchovies. Best is use Worcestshire which has a tiny amt of anchovy.

Jacques Pepin's Salad

2 small heads lettuce
2 medium tomatoes
½ cup Spanish olives
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
2 ounces vegetable oil
2 ounces wine vinegar

Tear lettuce. Quarter tomatoes and add to lettuce with olives. Mix
cheeses together and sprinkle over salad. Toss and serve with oil and
vinegar that have been mixed together.

Serves 6 to 8. Some salad Tips from PEPIN: http://cooking.nytimes.com/recipes/5666-green-salad-with-garlic-dressing

The Famille Troisgros Jean, Claude and Michel and their chef
Michel Guerard.. his Salade Gourmande

Makes 4 servings of salad

Truffle vinaigrette (see recipe)
2 fresh medium-size artichokes
½ lemon
2 tablespoons extra-virgin olive oil
Kosher salt and pepper to taste
¼ cup white wine
¼ pound baby string beans
12 ounces steamed lobster meat
4 cups cleaned mixed greens (use arugula, frisée, sorrel and a bit of Boston lettuce)
¼ pound cooked foie gras terrine (see note)
Toasted brioche slices for garnish (see note)

Prepare truffle vinaigrette. Set aside.

For artichokes: Cut off top 1 inch of artichokes and trim off leaves until you come to the light green inner tender leaves. Carefully trim off outside of artichoke bottom and stem, about 1/8 to ¼ inch. Cut artichokes in half through stem. Rub liberally with lemon half. Scoop out the fuzzy choke with a melon baller but do not remove too much of the base. Cut each half into four pieces from stem to tip.

Place a sauté pan over medium-high heat. Add olive oil and, when oil is hot, season artichokes with salt and pepper and sauté about 4 minutes, shaking pan occasionally. Add wine to pan with artichokes and cover. Reduce heat to medium and cook until all liquid is absorbed and artichokes are tender, 4 to 6 minutes, depending on size of artichokes. Set aside.

Blanch the string beans in boiling salted water until just tender, about 2 to 4 minutes, depending on thickness of beans. Then shock in ice water to keep color and drain. Set aside.

To assemble: In large bowl, toss lobster meat with reserved string beans and artichokes. Add just enough truffle vinaigrette to moisten, then season lightly with salt and pepper.

In separate bowl, put greens, lightly season with salt and pepper and then add some dressing and toss. Use just enough so that greens glisten.

Divide greens among 4 plates. Divide lobster-bean-artichoke mixture over greens. Garnish with thin slices of foie gras, truffle slices reserved after making vinaigrette and the toasted brioche. Sprinkle a touch of vinaigrette over foie gras and serve.

Notes: Foie gras terrine is available at specialty stores such as Larry's Brown Deer Market or can be purchased online. For this recipe, make sure the foie gras is chilled. Cut into thin slices right before garnishing salad.

If brioche is not available, a good-quality egg bread can be used. If using egg bread, butter before toasting.

Truffle vinaigrette:

1 jar (1½ ounces) black truffles (3 to 4 small truffles)

2½ tablespoons aged sherry wine vinegar
6 tablespoons walnut oil

½ cup grape seed oil

¼ cup black truffle oil

½ teaspoon kosher salt

1/8 teaspoon pepper
¼ teaspoon sugar (if needed)

Trim outside of truffles. You'll need about 1½ tablespoons of small
pieces. Place trimmings and any liquid from the jar in a blender. Add
all remaining ingredients except trimmed truffles. Blend until truffle
trimmings are little specks. Slice trimmed truffles in extremely thin
slices and coat with 2 tablespoons vinaigrette. Reserve truffle pieces
for garnish. You will have some dressing left over to use on other

ALl of them are milllionaires, up tl 400 million net worth.

Mark Budwig’s advice on mushrooms reminds me of this:  If you put lettuce in a plastic Ziploc bag in the refrigerator... do NOT zip the bag closed.  The lettuce will last many times longer if it can breathe.

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