Catherine de' Medici Salad
Insalata Catherine de' Medici
From A Villa in Tuscany by Sharon O'Connor
One of the cleverest and most influential women in culinary history. Catherine de' Medici was a neice of Lorenzo the Magnificent a queen of France, and mother of three Frrench kings. She introduced the French court to Italian cooking, gracious table settings and dining, and the division of savory and sweet dishes at a time when sweets were still eaten with meat and fish in many countries of medieval Europe.
In a medium bowl, sprinkle the salad greens with the salt and toss until combined. Arrange the salad greens on 4 plates. Place the shaved Parmesean pieces around the lettuce. Add the walnuts, capers, and anchovy fillets on top of the lettuce. Place a slice of tomato between each Parmesean cheese slice.
To make the dressing: In a medium bowl, whisk toegether the walnut oil, tarragon vinegar, white wine vinegar, water and olive oil. Stir the shallots and tarragon.
In a small saucepan, heat the dressing over medium heat until simmering; remove from heat. Add the butter and stir until melted. Season with salt, if necessary.
Drizzle each salad with about 3 tablespoons of the dressing, adding more in the center and less on the outer border.