Red Leaf Salad with Roasted Beets, Oranges, and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A&M: Teresa wrote: Seems to me beets and oranges are a classic winter salad combination that you see everywhere. But this is no run-of-the-mill beet and orange salad. Teresa explained, My friend Sophie's dad, Jim Broderick, gave me the idea that really makes this salad great: fennel and orange rind in the dressing. She's right: this trick gives her winter salad lift and fragrance and makes you want to keep eating it. Ingredients:
2 medium beets, trimmed and scrubbed |
olive oil |
1/2 teaspoon kosher salt, plus more for seasoning |
1/3 cup coarsely chopped walnuts |
1 head red leaf lettuce, rinsed, dried, and torn into pieces |
2 navel oranges |
1 tablespoon minced shallot |
1/2 teaspoon fennel seeds, crushed in a mortar and pestle |
2 tablespoons fresh lemon juice |
1/4 cup walnut oil |
Directions:
1. 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
2. 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
3. 3. Zest one orangeyou need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
4. 4. Whisk together the dressing ingredientsthe shallot, fennel seeds, and lemon juicein a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
5. 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
6. Tips and Techniques Teresa: The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok.
7. About the Cook Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. Shes a good friend of Merrills and splits her time between New York City and Wellfleet, Massachusetts.
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