Forgotten Recipe: York Street Salad
Some of Dallas’ favorite restaurant recipes can no longer be tasted — their doors have closed and their menus are all but forgotten. Take York Street, a staple of the White Rock area ‘til 2010 when owner Sharon Hage shuttered the shop for personal reasons after buying it in 2001 (it originally was opened by Mike Shaw in the mid-1980s). The closure was a blow to the local foodie scene. Hage was nominated for five consecutive James Beard Foundation awards for Best Chef Southwest during her time at York Street, when the restaurant was also named by Gourmet magazine as one of the 50 best in the country. So take a bite back in time and try the famed York Street salad, which was so popular that people demanded it be put back on the menu when York Street tried to retire it.
4 egg yolks
1-1/2 cups soy oil
2 tablespoons Dijon mustard
4 tablespoons whole grain mustard
1/4 cup red wine vinegar
Dash of garlic powder
Dash of onion powder
Dash of salt and pepper
In a mixing bowl, separate the egg yolks and add the two mustards. Slowly whisk the soy oil into the egg/mustard mixture until the consistency is creamy (about a minute). Then whisk in half the vinegar, adding the rest according to your taste preference. (Some prefer a tangy vinaigrette, others like it milder.) Then whisk in the other spice, again to taste.
4 to 5 bunches frisee (or curly endive)
3 tomatoes, chopped
6 to 8 mushrooms, thinly sliced
1 cup crumbled blue cheese
12 slices of apple smoked bacon, cooked and crumbled
Red onion sliced in rings
Toss the first five ingredients gently, coating evenly with the vinaigrette. Garnish the top with overlapping onion rings.