Courtesy Brooke Williamson, chef/restaurateur, Los Angeles
The cuisines highlighted by the string of Los Angeles-area restaurants owned by Chef Brooke Williamson and husband Nick Roberts may range as wildly as island contemporary at Da Kikokiko to New American at The Tripel, but all of them offer dishes that strike a balance between familiarity and bright seasonality.
This salad is a great example of that perspective. It uses the abundance of spring greens as a vehicle for immense yet simple flavors.
- ⅓ cup chopped shallots
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- ⅓ cup rice vinegar
- 1½ teaspoons brown sugar
- 1 cup canola oil
- 8 cups mixed spring greens, such as arugula, watercress, mâche, mizuna and Bibb lettuce
- ½ cup crumbled blue cheese
Using blender, purée shallots, garlic, mustard, salt, lemon zest and juice, vinegar, brown sugar and oil until smooth.
Place greens in large bowl. Toss with just enough dressing to lightly coat. Top with blue cheese and serve remaining dressing alongside. Serves 4.
Nora 2018 Albariño (Rías Baixas). Albariño from Rías Baixas is always a good choice with vinaigrette-dressed salads. Here, its lemony acidity and dash of salinity stand up to the dressing’s sharp tang, while hints of ripe stone fruit marry well with the bursts of pungent blue cheese.