This recipe is a classic from Nopa, though it goes on and off the
menu and gets different garnishes, like citrus supremes, depending on the
season. If you are concerned about using raw egg yolk in the dressing,
chef-owner Laurence Jossel says you can actually use cooked yolks, although it
will change the consistency of the dressing slightly. The Dressing · 2 egg yolks · ½ teaspoon minced
garlic · 1 tablespoon Dijon
mustard · ½ teaspoon minced
anchovies · 1½ tablespoons
Moscatel vinegar (can substitute white balsamic) · 1½ teaspoons Champagne
vinegar · ¼ cup cream · 2 tablespoons extra
virgin olive oil · Pinch kosher salt · 2 tablespoons chopped
tarragon · 2 tablespoons chopped
parsley · 2 tablespoons chopped
mint · 2 tablespoons chopped
basil · 2 tablespoons chopped
thyme · 2 teaspoons lemon
juice The salad · 4 to 6 heads Little
Gem lettuces, washed, cored and separated into leaves · 3 small heads red
endive, washed, cored and separated into spears · ½ cup breadcrumbs,
toasted in olive oil until crisp · ½ cup grated Serena
cheese, or any other hard grating cheese like dry Jack or Parmesan For the dressing: Place the yolks, garlic, mustard and anchovies in blender.
Process on high speed to incorporate. Add vinegars and blend together. Add cream
and process for a few seconds. Slowly drizzle in the oil with the motor
running. Season to taste with salt. Place the mixture in a bowl and stir in all of the chopped herbs.
Finish with lemon juice and stir to incorporate. To assemble: Place the lettuces in
a large bowl. Toss with dressing until evenly coated (Jossel suggests massaging
it into the leaves so puddles don't form in the endive leaves). Divide among
4-6 plates, and sprinkle each with a generous amount of breadcrumbs, cheese,
chives and chervil if available.