Warm and Cold Bordeaux Salad, Lamb Loins with Red Wine, and Sweet Carrots and White Beans

Preparation

1. Step 1

   Heat a heavy ovenproof skillet over high heat. Preheat the oven to 325°F. Slather the lamb loins and the 8 whole garlic cloves in their skins with a couple of tablespoons of EVOO. Sear the loins in the screaming-hot pan and caramelize all over, 2 to 3 minutes. Add the garlic to the pan and transfer to the oven. Roast for 12 minutes (the loins should be firm but not hard), then remove the loins, place them on a carving board, and let stand, covered loosely with foil, for 5 to 10 minutes for the juices to redistribute. Place the garlic cloves in a small bowl. Return the pan to the stove over medium heat. Add the red wine and reduce for 2 to 3 minutes, scraping up the brown bits in the pan. Turn off the heat and stir in the butter. Slice the meat and season with lots of coarse sea salt and pepper and thyme. Set equal portions of lamb on the dinner plates and drizzle with the red wine sauce.

   Step 2

   While the lamb cooks, place a medium skillet over medium heat. Add 1 tablespoon of the EVOO (once around the pan), the carrots, and the shallots. Cook gently for 10 minutes to soften, then add the beans and heat through. Season the vegetables and beans with salt and pepper, add the stock, and simmer for 5 minutes more for the beans to absorb the flavor.

   Step 3

   While the beans cook, in a skillet, bring 1 inch of water to a boil. Add the cauliflower and some salt and cook for 2 to 3 minutes, then drain the florets, wipe the pan dry, and place the pan back on the stovetop over medium-high heat. Add 1 tablespoon of the EVOO, the chopped bacon, and the cracked clove of garlic. Cook for 5 minutes to lightly brown, then drain away some of the fat. Add the cooked cauliflower and the radishes and stir to combine. Remove the garlic clove. (I eat it.) Season the vegetables with salt and pepper. Arrange the frisée on a platter and top with the vegetables and bacon. Return the pan to the stove and deglaze it with the vinegar, then immediately turn off the heat. Whisk in the remaining 2 tablespoons EVOO and drizzle the dressing evenly over the salad.

   Step 4

   Serve the loins with the roasted garlic, and with the beans and salad alongside plus plenty of crusty bread for mopping.

   Step 5

   Vive la France!