Makes 12 Galettes
2 cups buckwheat flour
1⁄2 cup all-purpose flour
1⁄2 teaspoon kosher salt
13 large eggs
1 cup whole milk
1 cup water
clarified butter for brushing the pan
6 thin slices ham, cut into julienne strips
6 thin slices Emmenthaler, cut into julienne strips
In a medium bowl, whisk together the flours and salt. In a second bowl whisk together one of the eggs, milk and water. Add the wet ingredients to the dry ingredients, whisking until combined. Cover and chill 1 hour.
In an 8-inch sauté pan over medium- high heat, heat just enough clarified butter to thinly coat the pan. When the pan is hot, lift the pan off the heat and pour in just enough batter to thinly coat the pan, about 1⁄4 cup.
Quickly swirl the pan so the batter coats the entire bottom. Return the pan to heat and cook the galette until the batter sets and the edges lift, about 1 minute. Flip the galette and cook the other side, which will take less time. Transfer the galette to a plate and make additional galettes with the remaining butter and batter. You should end up with 12 galettes.
To assemble and finish: Brush a large nonstick pan with clarified butter, and working in batches, fry the eggs. Transfer the eggs to a platter. Fold in all four sides of each galette to form a square. Top each square with some of the ham and cheese, top with a fried egg and return the squares to the pan. Cook over medium heat until the cheese is melted and the bottom is crisped. Transfer 2 to each of six plates and serve right away.
Butter Lettuce Salad with Creamy Garlic Dressing
Start to finish: 20 minutes
Servings: 6
For the dressing:
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
½ teaspoon minced garlic
1/4 cup heavy cream
1/4 cup extra virgin olive oil
For the salad:
4 heads butter lettuce or 2 large heads Boston lettuce, separated into leaves, washed and spun dry
1 1/2 cups cherry tomatoes, halved
1 1/2 cups thinly sliced seedless cucumber
1/3 cup thinly sliced scallion
1/3 cup pepitas, or toasted sunflower seeds
Make the dressing:
Whisk together the vinegar, mustard, salt, and pepper in a small bowl until the salt has dissolved. Add the garlic and gradually whisk in the cream followed by the oil.
Make the salad:
Separate the larger lettuce leaves from the smaller leaves and on each of 6 chilled plates arrange the lettuce, starting with the larger leaves first on the outside in a circle, and then adding the smaller leaves in smaller concentric circles until each salad resembles a flower. Scatter the cucumber slices, tomato halves, scallion, and sunflower seeds on top of each salad and drizzle with the dressing.
