A classic pairing in cuisine is red beets with tarragon. It makes sense, then, that chervil, with its lighter tarragon/licorice/anise-like flavor would also make a good combo. The sweetness from the carrots and the chervil will bring out the sweet flavor of the beets and accentuate the sweet and bitter qualities of the romaine.
INGREDIENTS:
1 head romaine lettuce, crisp paler inner leaves, quartered lengthwise and cut into 1 inch bits 2 carrots, cut into very fine threads on a Ben-Riner or other fixed-blade slicer (use the finest comb) and soaked in cold water to get crisp 1 bunch Red Ace beets, greens removed and used elsewhere, roasted with a little chervil in the packet (see recipe for “Roasted Beets” onsite), prepped with white balsamic vinegar, chilled 1 cup Creamy Chervil Dressing, or as needed 2 tablespoons chervil tips for garnish Flaky salt and pepper to tasteMETHOD:
Drain the carrot threads and put on a towel to dry. Blot and remove as much water as possible.
Cut beets into ¾ inch chunks.
Place equal amounts of lettuce onto four chilled plates, and level the pile off. Place equal amounts of beets on each plate. Drizzle each plate with a couple ounces of dressing, then scatter the carrot threads all over the plates. Season with a little salt and pepper and then scatter the chervil tips over the plates.
Serve cold.
Chef’s Notes:
If you do not have a Ben-Riner or other mandolin, use a peeler to pull long thin strips from the carrot and then use a thin sharp knife to cut at a diagonal into threads.
If you could mix the beets and lettuce in a bowl and dress them, and then plate the salad. Another route is to put the dressing into a squeeze bottle like you get for mustard, and then use that for dressing the salad, allowing dressing to get further into salad.
Serves: 4
Source: Chef Andrew E Cohen
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