Smoked Sturgeon Salad With Leeks Haricots Verts And Frisee Recipes

Steps:

• Preheat oven to 300°F.
• Trim leeks and halve lengthwise. Rinse leeks well and in an ovenproof skillet arrange, cut sides down. Cut onions into 1/2-inch-thick slices and arrange over leeks. Add water and bring to a boil over high heat. Braise leeks and onions, covered, in middle of oven until very tender, about 1‚ hours. Cool leeks and onions to room temperature. Leeks and onions may be braised 1 day ahead and chilled, covered. Bring leeks and onions to room temperature before proceeding.
• Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of heavily salted boiling water cook until completely tender, about 5 minutes. With a slotted spoon transfer beans to ice water to stop cooking and drain well, patting dry. Beans may be cooked 1 day ahead and chilled, covered. Bring beans to room temperature before serving.
• In a small bowl combine shallot and vinegar. Let mixture stand 20 minutes. Whisk in veal stock, mustard, and salt and pepper to taste and whisk in oil in a slow stream until emulsified.
• Arrange vegetables on a platter and drizzle with vinaigrette.

Steps:

• Mix all ingredients together in a bowl to combine.

Steps:

• Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
• Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
• In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.