Roasted Lemon Salad with New P
Beurre Noisette Dressing
Tightly double wrap both lemons with foil and roast at 400° F for 11/2 hours. Allow to cool to a handle-able temperature, remove from the foil, cut in half, scoop out insides and pass through fine sieve to remove seeds and coarse pulp. Blend this mixture with sugar and season to taste. Cut the lemon shell halves into 1/2-inch square pieces and marinate in the mixture — reserve.
For the dressing, melt the butter in a small saucepan until the butter foams, falls and the solids begin to brown. Remove from heat and immediately pass through a fine chinois into a medium sized bowl containing the shallots. The hot butter poured over the raw shallots will cause them to cook (the liquid will boil immediately as the butter is several hundred degrees) so they will foam up — beware not to do this too quickly or it will foam over the top of the bowl. Add the remaining dressing ingredients and season to taste.
Combine the potato, cheese, almonds, frisée, French beans and roasted lemon pieces in a bowl and thoroughly dress with the Beurre Noisette dressing. Arrange in the centre of a plate or bowl and serve garnished with several whole leaves of Italian parsley or basil florets (or both).