Balthazar Salad Recipes

Steps:

• Roughly chop the lettuces and mix with fennel and radish.
• Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
• Add the asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and dress salad. Season to taste with salt and pepper.
• Divide the salad among 6 plates, topping each with a slice of ricotta salata, a wedge of avocado, some julienned beet and lemon zest. Finish with a pinch of breadcrumbs.

Steps:

• Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
• Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
• Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.

Steps:

• Preheat oven to 375. Wrap beets in foil and bake until tender, approximately 1- 1/2 hours. Remove from oven and when cool, remove skins and cut into 1/2 inch cubes. Reserve. While beets are cooking, toast the walnuts in the same oven for 10 minutes. Cool and coarsely chop. Reserve. Prepare dressing by whisking together mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle oil in, whisking until thick. Set aside. Peel and cut pears in quarters and thinly slice. Toss with lemon juice. Add beets, walnuts and toss. Add greens and dressing. Toss. Sprinkle cheese over top. Season with salt and pepper if needed.

Steps:

• Preheat the oven to 325°F
• Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
• Season the short ribs with 2 teaspoons of the salt and the pepper.
• Heat the oil in a large Dutch oven over a high flame until it smokes.
• In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
• Remove the ribs and set aside when done.
• Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
• Stir in the tomato paste and cook for 2 minutes.
• Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
• Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
• Return the ribs to the pot (they will stack into two layers).
• Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level.
• Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they're done when the meat is fork tender and falling off the bone.
• Transfer the ribs to a large platter and remove the strings.
• Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
• Discard the solids.
• Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
• Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.