Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.
INGREDIENTS:
1 bunch Chioggia or golden beets, roasted, using cider vinegar instead of sherry or white balsamic (see Roast Beets recipe on website) 1 bunch tender Scotch (Curly) kale, stripped, cleaned, and torn into bite-sized bits 2 Granny Smith (or similar) apples, cored and cut into ¼ inch bits ½ cup shelled, roasted and salted pistachios 1 batch Cider Cream Dressing (see recipe) Salt and pepper to tasteMETHOD:
Place the beets in a bowl and cover with some of the dressing. Add in the apples and toss to be sure the apples are coated with dressing. Use a little more dressing in needed.
In a separate bowl, dress the kale, using fingers to move the kale to be sure it is all coated.
Combine the beets, apples, and kale and toss to mix well.
Season with salt and pepper.
Place the salads in 4 serving bowls or plates and scatter the pistachios evenly over the salads.
Serve chilled.
Serves: 4
Source: Chef Andrew E Cohen
Cider Cream Dressing
INGREDIENTS:
¼ cup cider vinegar 1 tablespoon apple cider 1 tablespoon agave syrup or light bodied honey, or to taste 1 teaspoon Dijon style mustard ¼ teaspoon fresh thyme, minced Salt and pepper to taste ¾ cup neutral flavored oil such as grapeseed or sunflower 3 tablespoons creamMETHOD:
Add the thyme to the vinegar, and season with salt and pepper. Add the mustard and whisk in. Allow flavors to marry for 10 minutes.
Whisk in the cider and agave syrup.
Whip the cream in a clean non-reactive bowl until thickened and peaks are just forming. Set aside and keep cool.
Slowly whisk in the oil in a thin steady stream, whisking vigorously to form an emulsion.
Taste for seasoning and sweetness, and adjust if needed. If it is a little tart, remember you will be adding the whipped cream which will tamp down the sharpness a bit.
Add the cream and whisk in, whisking hard to thicken a little more.
Taste by dipping a piece of beet and kale in the dressing and adjusting flavors if need be. Use as needed with a day or two.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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