Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller

Mixed Green Salad with Pear, Almonds, and Cheese-Filled Baked Potato

Back to Recipes Listing           Episode: 313           Episode Name:           


2 red potatoes
Black pepper
2 tablespoons epoise cheese, rind removed
¼ teaspoon cumin seed
2 teaspoons Dijon mustard
¼ cup rice vinegar
½ cup olive oil
½ cup endive, cut into thin strips
½ cup pear, cut into thin strips
½ cup raddichio, cut into thin strips
2 cups frisee
¼ cup sliced almonds, toasted
2 tablespoons chives, cut into 1” pieces




  1. Slice the base off of the potatoes so that they stand alone, then slice another small “lid” off of the top of the potatoes, reserving the lids.  With a melon baller, carefully scoop out the flesh of the potatoes, leaving a ¼” border all the way around.  Keep the potatoes in a bowl of water until you are ready to cook them.
  2. Bring a small pot of salted water to a boil and add potatoes.  Cook 6-7 minutes, or until potatoes are fork tender.
  3. Plunge cooked potatoes in a bowl of ice water to prevent overcooking.
  4. Preheat  oven to 375°F.
  5. Remove potatoes from water, and season with a pinch of salt and pepper.  Fill cavities with cheese and sprinkle cumin seed on top. 
  6. Place potatoes and potato lids on a lightly greased baking dish, and bake in preheated oven 12-14 minutes, or until cheese is bubbling and golden.
  7. Make the dressing by whisking together mustard, vinegar, and oil until emulsified.  Set aside.
  8. In a large bowl, combine endive, pear, radicchio, frisee, and almonds.  Toss with dressing to coat.
Place the lid back on baked potato before serving.  Top salad with chives, and serve with baked potato on the side