Food & Drink

Petite Romaine With Tarragon Dressing and Burrata Crostini

Total time: About 1 hour

1¾ cups tarragon aioli

This recipe is adapted from Opus executive chef Josef Centeno.


Tarragon aioli

1 egg

1 teaspoon chopped garlic

Zest of ½ lemon

1¼ cup plus 2 tablespoons

grapeseed oil

½ cup tarragon leaves

2 tablespoons sherry vinegar

Salt and pepper

2 tablespoons olive oil

2 tablespoons grated Parmigiano-Reggiano

Romaine salad

6 heaping tablespoons tarragon aioli

1 tablespoon best-quality olive oil

1 tablespoon sherry vinegar

1½ teaspoons grated Parmigiano-Reggiano

1½ teaspoons minced shallots

¾ teaspoon grated lemon zest

1½ teaspoons chopped herbs (equal parts parsley, tarragon, dill, chive and chervil)

3 to 6 tender hearts of romaine (5 to 7 leaves per salad)

Burrata crostini

1 baguette, sliced on the bias into ½-inch slices (12 slices)

¼ cup best-quality olive oil, divided

1 pound fresh burrata cheese

1½ teaspoons each chopped shallots and chopped chives

Fleur de sel

Freshly ground pepper


For the tarragon aioli: In a food processor, blend the egg, garlic and lemon zest until light and frothy, about 30 seconds. Slowly add half of the grapeseed oil until it starts to emulsify and thicken. Add the tarragon and vinegar and season with one-half teaspoon salt and a pinch of pepper. Pulse to combine. While the machine is still running, drizzle in the remaining grapeseed and olive oils, then add the Parmigiano-Reggiano, blending until well combined. Adjust seasoning. Refrigerate.

For the salad: Place the aioli in a large mixing bowl. Thin the aioli out by stirring in the olive oil and sherry vinegar. Add the Parmigiano-Reggiano, shallots, lemon zest and chopped herbs, mixing to combine. Pull the tender hearts of romaine apart and gently wash and dry the leaves. Toss the lettuce in the bowl of dressing gently with your hands and lightly but evenly coat each of the leaves. Cover the bowl with plastic wrap and refrigerate until final assembly, no more than 30 minutes before serving.

For the burrata crostini: Heat the oven to 350 degrees. Place the 12 baguette slices on a baking sheet and brush with 2 tablespoons of the olive oil. Toast until golden, about 10 minutes. Break the skin from the top of the burrata and spoon one heaping tablespoon of the soft cheese onto each of the crostini. Top each slice with a pinch of shallots, chives and fleur de sel and pepper to taste. Drizzle the remaining olive oil over the crostini.

To assemble: Distribute the chilled salad evenly onto six chilled plates. Place two crostini onto each plate. Serve.

Per serving, based on six servings: 526 calories; 17 grams protein; 17 grams carbohydrates; 43 grams fat; 69 milligrams cholesterol; 231 milligrams sodium; 1 gram fiber