Les Sources des Caudalie is a lovely hotel/spa/winery/restaurant near the Bordeaux airport and not far from our house in the Médoc, so we will occasionally spend the night there if we have an early morning flight. Recently we went for lunch before picking up a friend, and they served this incredible salad. You could definitely swap in whatever ingredients you have on hand—the thing that was so great about it was the way they dressed the lettuce. They must have stood it up and drizzled it in because it was on every leaf—which is impossible with romaine/gems—normally I end up continuously dressing it as I go.
Summer Romaine Lettuce
Salad base
Serves 4
2 little gem lettuces cut in half lengthwise
8 quail eggs cooked in boiling water for 3 minutes, then peeled and cut in half
40g (¼ cup) Kalamata olives
45g (½ cup) sun dried tomatoes
80g (1 cup) shavings of Manchego cheese (use a mandolin)
100g (¾ cup) green beans cooked briefly in boiling salted water, then cooled in ice water to fix the chlorophyll
Shavings of 8 radishes (use a mandolin)
4 anchovy filets cut into pieces
Dressing
Olive oil and balsamic vinegar
Salt and pepper to taste
Place a half lettuce in the center of the plate. Arrange all the ingredients harmoniously on it. Season generously.
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