Servings:four.
You probably won’t need all the vinaigrette for this salad; refrigerate any extra for up to three days.
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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
Nutritional Information
- Calories (kcal) : 600
- Fat Calories (kcal): 430
- Fat (g): 47
- Saturated Fat (g): 14
- Polyunsaturated Fat (g): 4
- Monounsaturated Fat (g): 29
- Cholesterol (mg): 35
- Sodium (mg): 970
- Carbohydrates (g): 31
- Fiber (g): 5
- Protein (g): 15
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPEHaricots Verts
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (3 reviews)
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tlittle| 12/22/2018excellent dressing, roast beets and then toss with some sugar or honey and finish roasting for extra sweet blast if you like. Sherry vinegar is a nice change.
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semisweet| 07/19/2008
Very disappointing. In spite of all the great-sounding ingredients, it just didn't come through - it was very so-so.
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CHEF1998| 10/22/2007
VERY UP SCALE.
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