San Francisco Salad Recipe

San Francisco Salad Recipe,  California is a salad maker’s paradise and is renowned for the healthiness of its produce. San Francisco has become the salad capital of California, although this recipe is based on a salad served at the Chez Panisse restaurant in Berkeley.

Serves 4

• 2 lb. langoustines or jumbo shrimp
  
• salt and cayenne pepper
• 2 oz. bulb fennel, sliced
• 2 ripe med. Tomatoes, quartered
• 4 ripe sm. tomatoes
• 2 tbsp. olive oil, plus extra for dressing
• 4 tbsp. brandy
• 2/3 cup dry white wine
• 7 oz. fresh or canned lobster or crab bisque
• 2 tbsp. fresh tarragon, roughly chopped
• 3 tbsp. heavy cream
• 8 oz. green beans, trimmed and stringed
• 2 oranges
• 6 oz. lamb’s lettuce
• ¼ lb. arugula
• ½ friscee lettuce

• Bring a large saucepan of salted water to a boil, add the langoustines or shrimp and simmer for 10 minutes.
• Refresh under cold running water and set aside.
• Preheat the oven to 425F.
• Twist the tails from all langoustines except for 4 (reserve these tails for garnish the dish later) or peel and devein if you’re using shrimp.
• Peel the outer shell from tail and put the tail peelings, carapace, claws in a roasting pan with the fennel and tomatoes.
• Toss with 2 tbsp. of olive oil and roast near the top of the oven for 20 minutes.
• Remove the roasting pan from the oven and place it over a moderate heat on top of the stove.
• Add the brandy and ignite to release the flavour of the alcohol.
• Add the dry white wine and simmer briefly.
• Transfer the contents of the roasting pan to a food processor and pulse until coarse for 15 seconds.
• Force through a fine nylon strainer into a bowl.
• Add the lobster or crab bisque, tarragon, and cream.
• Season to taste with salt and a little cayenne pepper.
• Wash and spin the salad leaves and set aside.
• Bring a saucepan of salted water to a boil and cook the beans for 6 minutes.
• Drain and cool under running water and set aside.
• To segment the oranges, cut the peel from top and bottom, and the sides with a serrated knife.
• Loosen the segments by cutting between the membranes and the flesh.
• Toss the lettuce with olive oil distribute between 4 serving plates.
• Fold the langoustines or shrimp into the dressing and distribute between plates.
• Add the beans, oranges, and small fresh tomatoes, decorate each with a whole langoustine or shrimp and serve warm.