Salade Algonquin

by Chef Didier Leroy

Introduction by James Chatto:
Think of dinner at Didier and you start to think in French – the clean, clear language of chef-patron Didier Leroy’s classical French cuisine. His menus are driven by the seasons and so is this recipe. “August in Ontario is a month devoted to relaxation and summer fun,” explains Didier. “The Salade Algonquin is something I prepare for friends and family at the cottage – it’s simple, full of flavour and refreshing as a starter or on its own. The ingredients work together – sweet, spicy, acid – to create a true taste of summer while the colours make for a beautiful plate that is sure to impress. Enjoy!”

The stunning presentation gives an elegance
to this simple salad.

2 red or pink grapefruit
2 pears, peeled
1 head Boston or bibb lettuce
1 egg, hard boiled
1/4 cup Italian parsley leaves

Vinaigrette:
2 tbsp citrus vinegar or lemon juice
2 tbsp grapefruit juice
1/4 cup olive oil
1/2 vanilla bean
Salt and freshly ground pepper

Use a sharp knife to remove skin and white pith from grapefruit.

Cut into segments.

Halve, core and slice pears into eight slices per pear.

Clean and separate lettuce leaves.

Shell egg and separate white and yolk.

Finely dice yolk and slice white into thin strips.

Chop parsley leaves to fine julienne.

Whisk together citrus vinegar, grapefruit juice and olive oil to make vinaigrette.

Slice vanilla bean lengthwise and scrape seeds into vinaigrette.