Baby kale, spinach, radicchio and arugula are tossed in a warm dressing that is an ethereal combination of beurre blanc and hollandaise sauces.
¾ cup dry Marsala wine
2 tablespoons minced shallot
⅓ cup minced garlic
⅓ cup white wine vinegar
3 egg yolks
¾ ounce parmesan cheese, finely grated plus additional for garnish
9 tablespoons butter, melted
1 teaspoon salt
1 teaspoon lemon juice
2½ cups baby kale
1½ cups radicchio, torn or cut into medium pieces
2½ cups baby spinach
1¾ cups arugula,Black pepper
- Combine Marsala, shallots, garlic, and white wine vinegar in small sauce pan over medium heat. Bring to a simmer and reduce au sec or until nearly dry. Reserve.
- Whisk to combine 2 tablespoons of shallot reduction with yolks and parmesan in large stainless steel bowl, and place over medium pan of simmering water or double boiler. Whisk or use stick blender while slowly adding melted butter to bowl. Whisk until egg mixture is emulsified and thick. Add lemon juice and salt, and whisk to combine.
- Add kale and radicchio to warm egg mixture over double boiler and toss for 30 to 45 seconds to slightly wilt greens. Remove from heat, and add spinach and arugula. Toss to combine.
- To serve, place in warm bowls and finish with finely grated parmesan and freshly cracked pepper.
- From Chef Nicholas Yanes of Juniper in Austin, Texas