Shaved Vegetable Salad

Pat Sheerin - Signature Room at the 95th
Chicago, IL

Seasonal
Salads
Spring

Method for Salad:
Wash the lettuce and tear into smaller pieces.  Clean the asparagus, toss with 1 T of olive oil and salt to taste and grill until just tender.  Shave seasonal vegetables into long, thin strips using a vegetable peeler.  Cut the chives into 1/2 inch long pieces.  Place ingredients in a bowl and set aside.  FInely chiffonade the garlic, keeping the white and green parts separate.  Saute the white garlic in 2 T of olive oil until it  just starts to brown slightly.  Saute the green garlic in olive oil for 30 seconds.  Lay the garlic out flat and let cool.  Combine the cooled white garlic with olive oil and use to marinate the sliced tomatoes.  Season the tomatoes with salt and pepper to taste.

Ingredients for Blue Cheese Vinaigrette:
8 oz. very ripe blue cheese
1/2 cup red wine vinegar
1 cup canola oil
1/2 cup extra virgin olive oil
1/2 lemon, juice only
salt and pepper, to taste

Method for Blue Cheese Vinaigrette:
In a blender, combine half of the blue cheese with half of the canola oil.  Add salt to taste and puree until smooth.  Add the red wine vinegar and puree again.  Slowly drizzle in the remaining canola and extra virgin olive oils.  ADjust the seasoning with additional salt and pepper and squeeze in the fresh lemon juice.  You won't need all of the vinaigrette, but it does not do well when made in small batches.

Plating:
In a bowl; toss the bacon, herbs, green garlic, grilled asparagus, shaved vegetables and vinaigrette.  Add the mixed lettuce and incorporate gently.  Check the seasoning and adjust with salt and pepper to taste.  Arrange the tomatoes on a plate in a single layer and mound the salad over theh top.  Crumble the remaining blue cheese over the top and enjoy.