Petite Romaine With Tarragon Dressing And Burrata Crostini

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Los Angeles Times


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1 baguette, sliced on the bias into one-half-inch slices (you will need 12 slices)

1/4 cup best-quality olive oil, divided

1 pound fresh burrata cheese

1 1/2 teaspoons chopped shallots

1 1/2 teaspoons chopped chives

Fleur de sel

Freshly ground pepper

6 heaping tablespoons tarragon aioli

1 tablespoon best-quality olive oil

1 tablespoon sherry vinegar

1 1/2 teaspoons grated Parmigiano-Reggiano

1 1/2 teaspoons minced shallots

3/4 teaspoon grated lemon zest

1 1/2 teaspoons chopped herbs (equal parts parsley, tarragon, dill, chive and chervil)

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

1 egg

1 teaspoon chopped garlic

Zest of 1/2 lemon

1 1/4 cup plus 2 tablespoons grapeseed oil

1/2 cup tarragon leaves

2 tablespoons sherry vinegar

Salt and pepper

2 tablespoons best-quality olive oil

2 tablespoons grated Parmigiano-Reggiano

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