Beet Salad with Ricotta Salata and Black Olive Croutons
Info
Rating
Calories
191.0
Protein
6.0
Sodium
373.0
Fat
10.0
Description
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
Put oven rack in middle position and preheat oven to 400°F.
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.
Increase oven temperature to 425°F.
Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
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.
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.
