Chopped Summer Salad With Golden Beet Vinaigrette
serves 8
Truffle oil adds a musky flavor that is subtle enough not to overwhelm the cheese. The red beets are kept separate to keep them from bleeding into the other vegetables.
Read more about this recipe at the Washington Post.
1/2 pound (1/2 cup shelled) edamame, shelled
1 pound (1 cup shelled) English peas, shelled
3 medium red beets, roots intact, stem trimmed to 1/2 inch
3 medium golden beets, roots intact, stem trimmed to 1/2 inch
1/2 cup orange juice
1 tablespoon Dijon-style mustard
2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon truffle oil
1/4 cup (5 large leaves) basil leaves, cut into a chiffonade (stack the leaves, roll them together and slice into thin strips)
1 tablespoon chopped chives
3 pickling cucumbers, cut into 1/2-inch cubes (about 1 cup)
1 bunch radishes, cut into 1/2-inch cubes (about 1 cup)
24 ounces (about 2 2/3 cups) ricotta, chevre or farmer cheese
prep: 30 minutes
total: 50 minutes
medium bowl
medium saucepan
slotted spoon
colander
large saucepan
large bowl
latex gloves
8 large soup bowls for serving
1. Have ready a medium-sized bowl filled with ice water. Bring a medium saucepan of water to a boil over high heat. Add the edamame and cook for 1 to 2 minutes, until just cooked but still a little firm. Transfer with a slotted spoon to the ice water to stop the cooking process. Cook the peas in the boiling water for 1 minute and add them to the ice water. Drain the ice water. Transfer the edamame and peas to a small bowl. Cover and refrigerate.
2. Place the beets in a large saucepan, cover them with water and bring to boil over high heat. Cook until fork-tender, 15 to 20 minutes, depending on the size of the beets. Drain and rinse with cold water. Remove the stems, roots and skin. (Use latex gloves to avoid having the beet juice stain your hands.) Cut the red beets into 1/2-inch cubes and place in a small bowl. Add the orange juice, cover and refrigerate. Cut the golden beets to the same size and place them in a large bowl. Add the mustard, vinegar, olive oil, truffle oil, basil leaves and chives and salt and pepper to taste. Cover and refrigerate.
3. When ready to serve, add the cucumbers, radishes, peas and edamame to the dressed golden beets and toss. Mound 3 ounces (about 1/3 cup) of the cheese in the center of each of eight soup plates. Place a heaping spoonful of red beets over the cheese and drizzle some of the red juice around the cheese. Place a large spoonful of the other vegetables over the red beets and cheese. Serve immediately.
