Pissaladière with Green Salad

Servings: 4 · Prep: 35 min · Cook: 75 min · Total: 135 min

Ingredients

• 2 1/2 cups All-purpose flour
• 1 1/2 teaspoons Active dry yeast
• 3/4 cup water
• 1/2 cup Extra virgin olive oil
• 1 teaspoon Fine sea salt
• 2 pounds Yellow onions
• 2 teaspoons Fresh thyme leaves
• 16 each Oil-packed anchovy fillets
• 1/3 cup Pitted black olives
• 8 cups Green-leaf lettuce
• 1 1/2 tablespoons Fresh lemon juice
• 1/2 teaspoon Ground black pepper

Equipment

Oven; Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Small bowl; Large mixing bowl; Wooden spoon; Clean kitchen towel; Large salad bowl; Large plate; Kitchen scale; 12-inch skillet with lid; salad spinner; food thermometer; Metal turner; 13-by-18-inch rimmed baking sheet; oven; whisk; measuring cups; measuring spoons; knife; cutting board; small bowl; large mixing bowl; wooden spoon; clean kitchen towel; large salad bowl; large plate; kitchen scale; metal turner

Steps

1. Hydrate the yeast. Wash your hands with soap and water and clean the work surface. Combine the warm water and yeast in the mixing bowl. Stir and leave for 5–10 minutes to hydrate.
   • 3/4 cup Water
   • 1 1/2 teaspoons active dry yeast
2. Mix and knead the dough. Add the flour, 1 tablespoon olive oil and 3/4 teaspoon salt. Mix until a dough forms, then knead on a clean, unfloured work surface for 8–10 minutes, until smooth and elastic. If the dough feels sticky, pause for 5 minutes before continuing rather than adding extra flour.
   • 2 1/2 cups all-purpose flour
   • 1 tablespoon olive oil
   • 3/4 teaspoon salt

   Do not taste the raw dough; bake it thoroughly before eating.

3. Let the dough rise. Coat the mixing bowl with 1 teaspoon olive oil. Return the dough to the bowl, turn it to coat lightly, and cover with the towel. Let rise in a warm, draft-free place for 60–75 minutes, until approximately doubled.
   • 1 teaspoon olive oil
4. Prepare the onions and thyme. Meanwhile, rinse the onions and thyme under running water. Peel the onions, discard any damaged areas, and slice them thinly. Dry the thyme and measure the chopped leaves.
   • 2 pounds yellow onion
   • 2 teaspoons thyme — chopped
5. Slowly soften the onions. Heat 3 tablespoons olive oil in the skillet over medium-low heat. Add the onions, cover, and cook for 15 minutes, stirring several times. Uncover, add the thyme, and cook for another 30–40 minutes, stirring frequently, until the onions are very tender, sweet and pale gold. Lower the heat if they begin browning rapidly. By the end, any released liquid should have evaporated.
   • 3 tablespoons olive oil
   • 2 pounds yellow onion
   • 2 teaspoons thyme — chopped
6. Season and cool the onions. Stir 1/4 teaspoon pepper into the onions. Taste before adding the optional 1/8 teaspoon salt, remembering that the anchovies and olives will provide substantial saltiness. Spread the onions over the large plate and let cool for 15–20 minutes, until no longer warm.
   • 1/4 teaspoon Ground Black Pepper
   • 1/8 teaspoon salt
7. Preheat the oven and oil the sheet. About 25 minutes before baking, heat the oven to 450°F with a rack in the lower third. Coat the baking sheet with the measured 2 teaspoons olive oil.
   • 2 teaspoons olive oil
8. Shape and top the tart. Gently deflate the risen dough and place it on the prepared sheet. Press and stretch it into a roughly 12-by-15-inch rectangle, about 1/8 inch thick, leaving a slightly thicker edge. If it springs back, cover and rest for 10 minutes, then continue shaping. Spread the cooled onions evenly over the dough, leaving a 1/2-inch border. Arrange the anchovies in diagonal rows and scatter the olives evenly across the tart.
   • 16 Each anchovy fillets — drained
   • 1/3 cup black olives — drained
9. Bake until golden and cooked through. Bake for 20–25 minutes, until the edges are golden brown and the underside is golden and firm when lifted carefully with the turner. The center should be cooked through, with no soft, raw dough beneath the onions.

   Handle the hot baking sheet and tart carefully to avoid burns.

10. Prepare the salad and vinaigrette. While the tart bakes, wash your hands and clean any surfaces and utensils that touched raw dough before preparing the salad. Remove damaged lettuce sections, rinse the lettuce under running water and spin thoroughly dry. Rinse and dry the lemon before cutting and squeezing it. Whisk the measured lemon juice with the remaining 3 tablespoons olive oil, 1/8 teaspoon salt and 1/4 teaspoon pepper.
    • 8 cups green leaf lettuce — torn
    • 1 1/2 tablespoons lemon juice
    • 3 tablespoons olive oil
    • 1/8 teaspoon salt
    • 1/4 teaspoon Ground Black Pepper

    Wash hands and clean surfaces and utensils that touched raw dough before handling the lettuce.

11. Portion the tart and dress the salad. Let the tart rest for 5 minutes before cutting into four portions. Just before serving, toss all the lettuce with the vinaigrette. Divide the dressed salad among all four plates and serve alongside the warm tart.
    • 8 cups green leaf lettuce — torn

https://plumtally.com/recipes/pissaladiere-with-green-salad-rbr00cihopjo