I really like salads with oak leaf lettuces. I love the shape of the leaves and enjoy the flavor/texture combination. This salad has lots of color to it, and the beets, carrots, and creamy blueberry dressing all have earthy notes as well as bright top notes to contrast and compliment each other. Although I usually dress the lettuces in my salads in a bowl before serving, I like the colors of the lettuces, so drizzle the dressing over the leaves once they are on the plate for this salad. If you prefer more dressing, just put the leaves into a bowl with some dressing and toss to coat, then plate the lettuces and top with the rest of the ingredients.
INGREDIENTS:
½ head each red and green oak leaf lettuce, leaves separated and cleaned 2-3 Mokum carrots, cleaned 1½-2 cups roasted golden beets, diced* 1 cup “Creamy” Blueberry Vinaigrette* Coarse salt and fresh ground black pepper to taste -Optional- a handful of blueberries
METHOD:
Make sure the lettuce is clean, then store in the refrigerator until ready to use. Use a swivel peeler, or other sharp and easily controllable peeler, and use it to pare away thick-ish strips the length of the carrot. When you have done this, discard the left-over bits, and put the carrot strips into ice water. Allow to sit there for 30 minutes at least in a cold place until ready to assemble the salads. When it is time to make the salads, drain the carrots and blot dry.
In a bowl, place the beets with a little dressing and toss the beets to coat them lightly. Place the lettuce on 4 chilled plates, being sure to mix the lettuces on each plate, and having the tips of the lettuce radiate out towards the plate rim. Place a quarter of the dressed beets in the center of each plate in the middle of the lettuce. Toss the carrot strips in some of the dressing and place strips of carrot around the beets. If using blueberries, scatter some over each salad. Drizzle a little dressing over the whole salad, and sprinkle with salt and pepper. Serve right away.
Chef’s Notes:
You can add more things to gussy this salad up. Try scattering pumpkin seeds over the salad, or adding some micro-sprouts to the center on the beets. A little blue cheese crumbled over (use a sweet one that is a little creamy rather than a more pungent crumbly one.) or quenelles of mascarpone works well also.
*See the website for the recipes for “Creamy Blueberry Vinaigrette” and “Roast Beets”.
Serves: 4
Source: Chef Andrew E Cohen
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