Farmers Salad with Beet Vinaigrette foodloversrecipes A thick sweet-tart pickled beet dressing brightens this salad.. . Pour it on top of any combination of fresh, boiled, or pickled vegetables, or use it as a dip for crudités. INGREDIENTS 1 pint cherry or grape tomatoes, halved ½ cup red wine vinegar 1½ cups olive oil salt and freshly ground black pepper, to taste 1½ lb. fingerling or small waxy potatoes 3 cloves garlic, roughly chopped 4 slices whole grain bread, cut into 1 pieces 1 small white onion, thinly sliced 1 cup pickled beets from a jar, drained 1½ tbsp. whole grain mustard 1 tbsp. honey 1 small shallot, roughly chopped 8 oz. mixed greens 1 cup pickled red cabbage from a jar, drained 4 eggs, hard-boiled, peeled, and quartered 2 tbsp. roughly chopped basil 1 tbsp. roughly chopped mint 1 tbsp. roughly chopped parsley INSTRUCTIONS 1. Toss tomatoes, ¼ cup vinegar, 2 tbsp. olive oil, salt, and pepper in a bowl. Boil potatoes in salted water until tender, 6–8 minutes. Drain and thinly slice. 2. Heat ⅓ cup oil and garlic in a 12 skillet over medium-high heat. Cook until soft, about 1 minute. Add bread, salt, and pepper; cook until crisp, 7–9 minutes. Transfer croutons to a plate. 3. Wipe skillet clean and heat ¼ cup oil over medium heat. Add onion; cook until slightly caramelized, 5–7 minutes. Add sliced potatoes, salt, and pepper; cook until potatoes are golden, 10–12 minutes. 4. Purée remaining vinegar with beets, mustard, honey, shallot, salt, pepper, and 3 tbsp. water in a blender until smooth. With the motor running, drizzle in remaining oil; purée until emulsified. 5. To serve, spread mixed greens on a large platter. Arrange tomatoes, potatoes, croutons, cabbage, and eggs in alternating rows over greens. Drizzle about ¼ cup dressing over the top and sprinkle with basil, mint, and parsley. Serve additional dressing on the side. SAVEUR
Posted on: Wed, 10 Sep 2014 21:25:57 +0000
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