Frankly on Cherokee House Salad
The House Salad, comprised of Bibb lettuce, house-made pork rinds, radish, bacon lardons, pickled shallots and chives with buttermilk dressing, is a menu favorite at Frankly on Cherokee, a restaurant on the Cherokee Street corridor in the Gravois Park neighborhood of St. Louis.
Yield: 2 servings
For the dressing
1/4 cup lemon juice
1/4 cup mayonnaise
1/4 cup buttermilk
1/4 cup crème frâiche
1 tablespoon chopped chives
For the pickled shallots
1/2 pound shallots peeled, cleaned and cut into 1/8-inch rings
2 cups white wine vinegar
1 tablespoon granulated sugar
1 tablespoon salt
To make the salad
1 1/2-inch thick slice slab bacon cut into 1/2-inch pieces
1 head Bibb lettuce, washed and dried, leaves separated, torn only as needed
8 to 10 fresh chives cut in 1-inch lengths
2 small breakfast radishes thinly sliced lengthwise
2 to 4 tablespoons pickled shallots, drained, according to taste
4 tablespoons buttermilk dressing
4 large pieces of purchased or house-made pork rind (see http://www.stltoday.com/lifestyles/food-and-cooking/recipes/how-to-make-pork-rinds/article_14a0990f-a351-5dde-89fc-1e88baa66534.html )
Notes: Purchase thick-cut slab bacon and pork skin (for the homemade rind) from a specialty butcher. Cawthon recommends Bolyard’s in Maplewood.
• Bibb lettuce leaves are generally smaller and cup shaped. If you need smaller pieces, tear it. When arranging the salad, place them in the bowl with the edges up for looks.
• Breakfast radishes are mild, long and cylindrical. If you can’t find them, substitute a mild globe or other radish.
• Mexican groceries often have freshly made pork rinds. There is also a stand at Soulard Market that cooks them each Saturday.
1. The day before assembling the salad, make the dressing by thoroughly mixing the lemon juice, mayo, buttermilk, crème frâiche and chives together in a small bowl. Cover and refrigerate.
2. The pickled shallots are also made a day or two ahead of time. Clean and slice the shallots and set aside. In a medium saucepan, combine vinegar, sugar and salt. Bring to a boil, then add the sliced shallots. Turn off the heat and cool to room temperature in the pan. Place in a covered glass jar and refrigerate until ready to use. You will only use a portion of the shallots for 2 servings, but they remaining shallots may be used in sandwiches and side dishes as well.
3. One hour before assembling the salad, cook the bacon lardons. Add diced bacon to a cold pan. Cook slowly over low heat until the bacon is done crispy on the outside and chewy on the inside. Drain the fat and place cooked lardons on a paper towel-lined plate. Hold at room temperature while you assemble the salad.
4. Build the salad in individual bowls, layering lettuce, chives, radishes, lardons and pickled shallots in a pleasing pattern. Add dressing. Top with fresh pork rinds and serve.
Per serving: 245 calories; 14g fat; 5g saturated fat; 30mg cholesterol; 11g protein; 18g carbohydrate; 9g sugar; 3g fiber; 1,230mg sodium; 84mg calcium.
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