Yield: 6 large salads
9 shallots, divided
1 1/3 cups distilled white vinegar
1/3 cup granulated sugar
1 1/3 cups water
2 teaspoons kosher salt, divided
1 small clove garlic
¼ cup plus 2 tablespoons buttermilk
¼ cup sour cream
2 pasteurized egg yolks
1 tablespoon lemon juice
1¼ cups canola oil
1 teaspoon olive oil
3 tablespoons panko bread crumbs
5 heads bibb or other lettuce, rinsed well and dried, then torn in bite-sized pieces
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2 heart of romaine, rinsed well and dried, chopped in pieces about 1¾-inches squares
¼ cup plus 2 tablespoons chopped chervil
¼ cup plus 2 tablespoons chopped chives
¼ cup plus 2 tablespoons chopped dill
¼ cup plus 2 tablespoons chopped Italian flat-leaf parsley
Notes: The pickled shallots must be made a day ahead. The shallots will keep in the refrigerator in a covered container for a month.
• The lettuces should be spun dry or towel dried for best results. Union Loafers spins the lettuces dry, then pats with paper towels if needed.
• If fresh chervil is unavailable, substitute smaller, curly parsley leaves.
• Union Loafers makes toasted bread crumbs from scratch, but toasted panko works well for this salad.
1. The day before, peel and thinly slice 8 shallots crosswise, using a mandoline or a sharp knife. Separate into rings. Place sliced shallots in a colander, rinse with cold water, and let drain. Place in a tempered glass bowl or other nonreactive bowl and set aside.
2. Combine vinegar, sugar, water and 1 teaspoon kosher salt in a 2-quart pan. Heat to boiling over medium-high heat, stirring occasionally, until the sugar dissolves and the liquid is clear.
3. Pour hot liquid over the prepared shallots and let cool to room temperature. Cover and refrigerate overnight.
4. To make the dressing, peel and roughly chop the remaining shallot. Place it in a blender then add the garlic clove, buttermilk, sour cream, egg yolks, lemon juice and remaining teaspoon of salt. Blend on high for 20 to 30 seconds.
5. Reduce blender speed to medium and stream canola oil in until the dressing is emulsified.
6. The dressing should be used within 2 days if made with regular egg yolks; within 5 days if using pasteurized eggs.
7. To pan toast the panko, wipe a 6-inch skillet with olive oil and heat over medium high until the skillet is hot. Add panko and stir until the flakes brown.
8. To assemble the salads, toss the torn bibb lettuce with the chopped romaine in a large mixing bowl. Drizzle with 1 cup of buttermilk dressing and toss to coat evenly. Add toasted panko crumbs and 1/3 cup pickled shallots, drained, and toss to distribute.
9. Place half the lettuce mixture into each of 6 large salad bowls. Divide the chopped herbs in half. Sprinkle one half over the bottom lettuce layer.
10. Add remaining lettuce to the bowl and place remaining chopped herbs. Serve immediately.
Per serving: 660 calories; 52g fat; 5g saturated fat; 66mg cholesterol; 13g protein; 46g carbohydrate; 24g sugar; 17g fiber; 742mg sodium; 297mg calcium
