Although the notion of the apricots may seem odd, they are a nice contrast to the slightly bitter lettuce and earthy beets, and the acid is nice against the cheese. Sort of like using dried cranberries or raisins in a salad, but brighter. Whatever you use, the cheese should be a lightly crumbly and not too salty. Think in terms of little logs of chevre, a less briny feta, or even ricotta salata grated.
INGREDIENTS:
6 cups romaine lettuce, chopped into 1 inch pieces 4-6 Red Ace (or other) beets, roasted, cut into roughly ¾ inch pieces and drizzled with white balsamic vinegar (see recipe on website) 8-10 ripe but firm apricots, pitted and cut into ½ inch wedges ½ cup shelled lightly salted pistachios ½ cup crumbled chèvre, feta, or ricotta salata ½ cup Apricot Dressing (see recipe) or as needed Pepper to tasteMETHOD:
Toss the romaine with just enough dressing to lightly coat it. Transfer the lettuce to four plates.
In the same bowl, dress the beets and distribute evenly between the four plates. Scatter the apricots evenly over the plates and drizzle lightly with some dressing.
Scatter with the nuts and the cheese and dust with pepper, then serve.
Chef’s Notes:
If you wish, you could cut the lettuce and beets a little smaller as well as the apricots-say into ½ inch pieces all around, then toss all the ingredients into a large bowl, dress, and toss to mix.
As feta and goat cheese can be salty on their own, and the pistachios are salted, there is no need to add any salt to the salad at the end.
Serves: 4
Source: Chef Andrew E Cohen
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