Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise

Name: Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise
Yield: Makes 4 servings
Cuisine: American
Ingredients: 100 grams Vegetable Stock, cold; 300 grams white onion, sliced ⅛ inch thick; 4 slices sweet onion, about 2 inches wide and ⅜ inch thick; 25 grams champagne vinegar; 50 grams canola oil; 50 grams heavy cream, cold; Chives; Mizuna leaves; Fleur de sel; 15 grams champagne vinegar; 30 grams unsalted butter, cold; Onion sprouts; 15 grams red wine vinegar; 6 grams granulated sugar; 6 grams kosher salt; 75 grams water, cold; 15 grams canola oil; 8 ramps, trimmed and blanched (Big-Pot Blanching); 8 cipollini, peeled; 8 red pearl onions, peeled; 12 white pearl onions, peeled; 10 grams champagne vinegar; 50 grams water; 50 grams granulated sugar; 50 grams champagne vinegar; Extra virgin olive oil; Kosher salt and freshly ground white pepper; Kosher salt and freshly ground white pepper; 25 grams Vegetable Stock, cold

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Soubise Sauce

300 grams white onion, sliced ⅛ inch thick
100 grams

Americas
United States
Starter
Vegetarian
Gluten-free
Sous vide

Method

We developed this for our vegetable tasting menu in the spring when we had all sorts of beautiful onions available and could use up to seven varieties on one plate. Onions are excellent prepared sous vide because they cook through consistently but still maintain their shape, as well as absorb the aromatic flavors in the cooking liquid. But in this dish the biggest advantage of sous vide is for