Tuesday, January 11, 2011

Chopped Salad

Oh man, this was beautiful. Unfortunately we had lots of guests and I was too distracted to take a picture. Then it was all et up. Expect a halfway decent picture the next time I have an excuses post.

Cook 1/4 pound golden beets. (Red beets will stain all of the other ingredients.) Peel and slice into attractive wedges. Blanch 1/4 pound tasty carrots and slice into rounds. Add one peeled and chopped cucumber. I also added one fennel bulb, one Fuji apple, and one red bell pepper. This made a lot of salad, and the ingredients were somewhat muddled. I'd keep it simpler- swap things in and out as it pleases you.

Make a dressing from the juice of two lemons, 1/2 cup olive oil, 1 tsp. mustard (not yellow mustard,), 1 chopped shallot or 1/4 cup finely chopped onion, and salt and pepper to taste. Dress the chopped ingredients. Allow to marinate for at least 15 minutes. (Why yes, that is a great deal of dressing. Add it anyways.)

Fine crisp salad greens like romaine or radicchio or endive. (Maybe a little more on the romaine side if you are not a fan of bitter things. Or if you married a non-fan.) Wash and dry them. Just before serving the salad, chop the leaves finely. Serve the dressed vegetables on a bed of chopped greens- it's very tasty. Eat.

No comments:

Post a Comment