by Brian
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2 pounds Heirloom Beets, organic Ask a question about this ingredient
2 teaspoons coriander seed Ask a question about this ingredient
1 teaspoon allspice Ask a question about this ingredient
2 teaspoons mustard seeds Ask a question about this ingredient
2 cloves Ask a question about this ingredient
6 cardamon pods Ask a question about this ingredient
2 fresh bay laurel leaves, 1 if dried Ask a question about this ingredient
4 sprigs fresh thyme Ask a question about this ingredient
2 cups red wine vinegar Ask a question about this ingredient
2 cups champagne vinegar Ask a question about this ingredient
.25 cups balsamic vinegar Ask a question about this ingredient
1 head frisee, washed well and spun dry Ask a question about this ingredient
1 head radicchio, shredded Ask a question about this ingredient
8 ounces uncured slab bacon, Locally best smoked from Zier's Meats Wilmette, Illinois, cut into lardons, 1/2 inch wide and thick pieces Ask a question about this ingredient
1 small shallot, minced Ask a question about this ingredient
.5 cups white wine vinegar, I found a great bottle of blood orange wine infused wine vinegar that was a great extra note of bitter flavor for this dressing Ask a question about this ingredient
1 tablespoon creole or coarse ground seeded mustard Ask a question about this ingredient
The day before you plan on serving this salad, tightly wrap the trimmed beets in foil and roast in a 350 degree oven for 1 hour or unti you can pierce them easily with a knife, set aside to cool completely and peel off any tough spots and dice into matchstick sized pieces
Ask a question about this stepIn large non-reactive pan, combine all remaining ingredients and bring to a boil.
Ask a question about this stepPour hot brine over shredded beets, let cool and then refrigerate overnight
Ask a question about this stepBefore plating, remove sprigs of thyme and bay leaves.
Ask a question about this stepFor salad, wash and spin dry the frissee which you have pulled apart into managable pieces and shred the radicchio and keep chilled
Ask a question about this stepIn a large skillet, gently brown the bacon lardons being careful to render the fat evenly but keep them from getting too brown. When the bacon has rendered most of its fat and is crisp and brown, remove from pan and set aside to drain on paper towels to keep crisp
Ask a question about this stepIn pan with bacon fat, carefully crack the quail eggs and fry till the whites are set and browning around edges but the yolks are still runny
Ask a question about this stepArrange the chilled greens on 1/2 of each chilled plates in a diagonal and with a slotted spoon to allow extra brine to drain pile the shreded beets on the other 1/2 of the plates
Ask a question about this steptop the greens with a fried quail egg and scatter the crispy lardons across the salads
Ask a question about this stepQuickly and carefully make the hot dressing by first browning the shallots in the bacon fat, add the wine vinegar and mustard until bubbly, add more vinegar if it is not enough for all salads, make sure to scrape up all the bits from the bottom of the pan and pour the hot dressing over the quail eggs and greens only and serve immediately
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
