Smoked salmon Napoleons with greens

Sauce
 

• 1/2 cup white wine vinegar
• 1/4 cup minced shallots
• 1 cup bottled clam juice
• 1/2 cup corn oil
• 4 large egg yolks
• 1/4 cup minced fresh dill

Add clam juice and oil; simmer until reduced to 1 cup, about 10 minutes.

Whisk yolks in medium bowl.

Gradually whisk in simmering sauce.

Return sauce to pan; stir over medium-low heat until thermometer has registered 140°F for 3 minutes (do not boil).

Strain into bowl.

Mix in dill. (Can be made 8 hours ahead.Chill.)
 

Napoleons

• 6 fresh phyllo pastry sheets or frozen, thawed
• 7 tablespoons butter, melted
• 1 1/2 tablespoons sesame seeds
• 8 ounces (about) thinly sliced smoked salmon
• 4 teaspoons minced onion
• 1/4 cup olive oil
• 1 1/2 tablespoons white wine vinegar
• 8 cups torn curly endive

Preheat oven to 425°F.

Line cooking rack with waxed paper.

Butter 2 baking sheets.

Place 1 phyllo sheet on work surface.

Brush with melted butter.

Top with second sheet. Brush with butter.

Continue layering and buttering with remaining sheets.

Cut phyllo into twelve 4 1/2x2-inch rectangles.

Place on prepared sheets, spacing apart.

Sprinkle with sesame seeds.

Bake until phyllo is golden, watching closely to prevent burning, about 8 minutes.

Using metal spatula, transfer phyllo to waxed paper-lined rack; cool.

Rewarm sauce over low heat, stirring constantly (do not boil).

Place 4 phyllo rectangles on work surface.

Cover each with salmon.

Season with pepper.

Sprinkle each with 1/2 teaspoon onion.

Spoon 1 teaspoon sauce over.

Top each with another phyllo rectangle, then salmon.

Season with pepper.

Sprinkle each with 1/2 teaspoon onion.

Spoon 1 teaspoon sauce over.

Top with remaining phyllo rectangles.

Whisk oil and vinegar in large bowl.

Add curly endive and toss to coat.

Season with salt and pepper.

Divide salad among 4 plates.

Top each with 1 napoleon.
 
 
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