Like this recipe? Become a member for access to thousands more!
You probably won't need all the vinaigrette for this salad; refrigerate any extra for up to three days.Serves four.
ingredients
For the vinaigrette:
1/4 cup sherry vinegar
1/2 tsp. kosher salt
2 Tbs. finely chopped shallots
1/2 tsp. chopped fresh thyme
3/4 cup extra-virgin olive oil
Freshly ground black pepper to taste
For the salad:
2 large beets, washed and dried, outer skin left on
1 Tbs. olive oil
Eight 1/4-inch-thick slices baguette
One 4- to 5-oz. log goat cheese
1/2 tsp. herbes de Provence
1/2 tsp. chopped fresh thyme
1/2 tsp. coarsely ground black pepper
4 cups lightly packed mixed greens, such as frisée, red leaf lettuce, and mizuna, washed and dried
1/2 lb. haricots verts, trimmed, cooked until just tender, shocked in cold water, and drained
Scant 1/2 cup good-quality black olives
how to make
Make the vinaigrette: In a small bowl, whisk the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
Make the salad: Heat the oven to 400°F. Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minutes. When cooled, peel off the skin and slice the beets into 1/4-inch rounds.
Broil the baguette slices until light golden brown on both sides. Cool. With a hot, wet knife, cut the goat cheese into 8 slices. Put a round of cheese on each slice of baguette and arrange on a baking sheet. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
When ready to serve, heat the oven to 400°F. Bake until the cheese softens, about 5 minutes. Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Put a warm crouton on either side and serve.
From Fine Cooking 23, pp. 35
photo: Ben Fink
