For this salad, a tender lettuce like Butter or Oakleaf is the perfect contrast to the dense beets and crunchy quickles. If you can’t find small red onions for your quickles, go with shallots instead. Although very simple, this salad is so satisfying with the range of textures and flavors. Also, the beets and quickles can be done days ahead, along with the dressing.
INGREDIENTS:
1 bunch Red Ace beets, roasted-instead of cutting into chunks, slice into ¼-inch thick slices before adding white balsamic vinegar (See recipe for Roast Beets on site) 1 heaping cup Onion or Shallot Quickles (see recipes on site), drained well ½ cup shelled and roasted pistachio nuts 1 head (6 cups) Butter or Oakleaf lettuce, cleaned and dried, torn into bite-sized bits 1 cup, or as needed, Simple White Balsamic Vinaigrette Salt and Pepper to taste (Large flake salt please!)METHOD:
Lightly dress the lettuce with just barely enough vinaigrette to moisten it. Evenly mound on 4 chilled plates.
Put the drained beets into the lettuce bowl and lightly dress. Evenly distribute on the plates.
Scatter the quickles and nuts over the salads, sprinkle with a little salt and pepper and serve.
Chef’s Notes: This salad could take 2 cups of micro-greens such as those from New Natives, added on at the end, or try adding a heaping cup or more of avocado cut into ½-inch dice to the lettuce when building the salad. If you have it, this salad would be nice with a drift of fresh chervil scattered over it as well.
Serves: 4
Source: Chef Andrew E Cohen
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