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Shallot Gratin with Parmigiano Reggiano and Field Salad Recipe
 
Recipe
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Shallot Gratin with Parmigiano Reggiano and Field Salad
Alain Passard, L'Arpège, Paris
Alain Passard, L'Arpège, Paris
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 45 minutes
Preheat the oven to "broil"
Cooking time: 10 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 500 g (18 oz.) French Shallots
- 80 g (1/3 cup) half-salted butter
- 30 g (1 oz.) Parmesan
- 1 lemon
- 1 head of curly lettuce
- 70 g (2 1/2 oz.) lamb's lettuce (mâche)
- Olive oil
- Freshly ground pepper
- Fleur de sel
Method
  1. Peel, wash and slice the shallots thinly.
  2. Cook them slowly in the half-salted butter over low heat until very soft.
  3. Place into small individual ramekins; sprinkle with parmesan.
  4. Gratiné in the oven until the tops are browned.
  5. Season with fleur de sel, lemon juice and a grinding of fresh pepper.
  6. Place each ramekin on a plate and garnish with salad greens.

..........
Collobaration: Canetti Conseil, Photo : Christian Adam, Styliste : Isabelle Dreyfus

 
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