This new cafe item is easy to make at home using ingredients from your local farmer's market. Pair it with crusty bread and a glass of white wine for a satisfying summer supper.
- ½ head romaine lettuce stem removed
- ¼ head of radicchio
- ½ small red onion
- 1 fresh white corn on the cob
- 4 ounces cooked garbanzo beans
- 2 green asparagus spears
- 1 roasted red pepper
- 1 hard cooked farm egg
- 2 strips applewood smoked bacon cooked until crisp
- Slice romaine lengthwise then across into strips. Place in a large bowl and set aside.
- Slice radicchio into half then across into very thin strips. Toss with romaine lettuce. Place a damp towel over lettuce and refrigerate.
- Slice onion into thin strips and place in a small bow. Cover with cold water and set aside for 15 minutes then drain water.
- Place garbanzo beans into a medium bowl and set aside.
- Clean the corn and cut the kernels from the cob. Place corn on a baking tray. Remove bottom quarter of the asparagus spears. Slice asparagus into quarter-inch pieces on a bias. Add the spears to the corn and sprinkle with 2 tablespoons of water, 1 tablespoon of extra virgin olive oil, salt and pepper to taste. Roast at 400 degrees until tender and lightly caramelized. Remove from oven and cool.
- Dice the roasted red pepper and add to garbanzo beans.
- Remove lettuce from the refrigerator and discard the towel. Place onions, beans, red pepper corn and asparagus on top.
- Add 4 to 6 tablespoons of ranch dressing (add more if you prefer). Toss greens to evenly distribute and coat everything with the dressing.
- Crumble the egg and bacon over the salad.
- Drizzle a little more dressing over top and season with kosher salt and pepper.
Buttermilk Ranch Dressing
- 1 cup buttermilk
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ teaspoon dry mustard powder
- 2 teaspoons white vinegar
- 2 teaspoons fresh lemon juice
- 2 garlic cloves finely minced
- 2 tablespoons finely chopped Italian parsley
- 2 tablespoons finely chopped chives
- 2 teaspoons finely chopped dill
- ½ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- In a medium bowl, stir together buttermilk, mayonnaise, sour cream and dry mustard until well blended. Add remaining ingredients; stir to combine.
- Cover and chill for 2 hours or overnight.
- Dressing can be kept up to a week in the refrigerator.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.