Beet Salad with Ricotta Salata and Black Olive Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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At her restaurant, Lynch includes black truffle in the vinaigrette for this salad, but it's so flavorful as it is that we didn't feel the truffle was necessary. Ingredients:
2 tablespoons prepared black olive paste (not tapenade) |
1 tablespoon extra-virgin olive oil |
2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup) |
3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch |
3 ounces frisée (french curly endive), cut into bite-size pieces, or baby arugula (2 cups) |
1/4 pound ricotta salata |
1/3 cup finely chopped shallot |
1 1/2 tablespoons whole-grain mustard |
1 1/2 tablespoons white-wine vinegar |
1 1/2 tablespoons fresh lemon juice |
1 1/2 teaspoons soy sauce |
1/4 teaspoon salt |
3 tablespoons grapeseed oil |
Directions:
1. Make croutons: Put oven rack in middle position and preheat oven to 400°F.
2. Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
3. Roast beets for salad: Increase oven temperature to 425°F.
4. Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
5. Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
6. Make vinaigrette while beets cool: Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
7. Assemble salad: Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.
8. Cooks' notes: ·Croutons can be made 1 day ahead and kept in an airtight container at room temperature. ·Beets can be roasted and peeled 1 day ahead and chilled, covered. Bring to room temperature before proceeding. ·Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.
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