Beet And Mache Salad, And Sherry Vinaigrette
Last updated 6/12/2012 1:08:15 AM. Recipe ID 34649. Report a problem with this recipe.
Title: Beet and mache salad, and sherry vinaigrette
Yield: 4 Servings
4 md Beets
4 Sprigs fresh thyme
Coarse salt and freshly
1 1/2 ts Olive oil
1 c Kosher salt
2 md Leeks; white part only
1/4 lb Haricots verts
1/4 lb Mache; frise'e or watercress
8 Thin slices goat cheese
1/2 c Walnuts; toasted
1 ts Sherry vinegar
1 ts Dijon mustard
1/4 c Grapeseed oil
1 tb Walnut oil
Freshly ground pepper
1. Preheat oven to 375 degrees. Wrap each beet individually in
aluminum foil; include a sprig of thyme on top of beet, salt and
pepper to taste, and drizzle 1/4 teaspoon olive oil in each package.
Coat bottom of a small cast-iron skillet evenly with kosher salt.
Place skillet in oven, and roast beets 45 minutes to 1 hour, until
tender enough to be pierced with a sharp knife. Allow them to cool,
and peel skin off beets by rubbing in between a paper towel.
2. Quarter leeks horizontally, without cutting through the root end.
Tie leeks together in a bunch with kitchen string.
3. Bring medium pot of salted water to a boil. Blanch haricots verts
until tender, 5 to 10 minutes. Place ice cubes in a medium mixing
bowl and fill with cold water. Remove from pot with a strainer or
slotted spoon, refresh in bowl of ice water, and drain. Blanch leeks
in same pot, until tender, 10 to 15 minutes. Cool to room temperature.
4. Heat remaining 1/2 teaspoon olive oil in a small skillet over
medium heat. Add walnuts; toast until fragrant. Season with salt.
5. Arrange salad on individual plates by thinly slicing one beet per
plate with a mandolin. Season beets with salt and pepper. Arrange
haricots verts on top of beets, then add m=E2che. Drizzle vinaigrette
over each salad. Place two slices of goat cheese on each salad plate,
and sprinkle with toasted walnuts.
1. In small bowl, whisk together sherry vinegar, Dijon mustard, and
grapeseed and walnut oils. Season to taste.
NOTES: Riad Nasr, chef of Balthazar, one of New York City's most
popular new restaurants, shows Martha Stewart how to compose this
deliciously balanced salad of red beets, delicate m=E2che, leeks,
haricots verts, goat cheese, and toasted walnuts. The flavors and
textures play off each other perfectly.
Red beets--a great source of vitamin A--add rich color and sweetness;
toasted walnuts and pungent goat cheese, preferably a fresh St. Maure
from France, add texture and bite to this delicious salad.
M=E2che, a member of the chicory family, is an exceptional green also
known as rapunzel, feldsalat, lamb's lettuce, and corn salad, the
latter because it is often grown in cornfields. Very delicate, sweet,
and nutty, it's an expensive treat because of its high perishability.
The clusters are small, made up of smooth, velvety, tongue-shaped
green leaves. Although perfect in a salad, it can also be cooked like
spinach and used in combination with other delicate herbs and greens.
If you are unable to find m=E2che, substitute fris‚e or watercress.
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