A nice salad for warm or hot weather. With a little bit of garnish change this salad can go from the Americas to the Middle East. Add shrimp and pepitas or pine-nuts for a Southwestern touch, or try pistachios and crumbled feta or a dollop of labne for a Middle-Eastern flair.
INGREDIENTS:
1 head of Oakleaf lettuce (or other), washed and dried 1 bunch beets prepared as Cilantro Orange Beets (see recipe) 1 cup, or as needed, Cilantro Orange Vinaigrette (see recipe) Pepper to taste 1 pinch large flake salt such as Maldon or Murray River 2 tablespoons cilantro leaves, if you wish
METHOD:
Drain the beets and toss with just enough dressing to coat them.
Dress the lettuces so they are just moistened with the dressing and toss to coat.
Distribute lettuces evenly between plates or bowls and then do the same with the beets, mounding them in the center of the lettuces. Grind a little pepper over each salad and then sprinkle with a little salt. Scatter the cilantro leaves over the salads and serve right away.
Chef’s notes:
Some variations: A pound of cooked and chilled shrimp would be excellent with this salad. Build on it and go with ¼ cup pistachios or pine-nuts and a half cup of crumbled feta cheese. Or go with ¼ cup of pepitas or pine-nuts and a ½ cup to full cup of cubed avocado.
Serves: 4 side salads or 2 large salads
Source: Chef Andrew E Cohen
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