Arugula & Pickled Beet Salad
This delightful salad combines crispy homemade croutons, flavorful pickled beets, and creamy ricotta salata cheese, all tossed in a tangy dressing featuring fresh thyme and Dijon mustard. This recipe offers a perfect blend of textures and flavors, making it a refreshing and satisfying dish.
— Constant Cookbook
Ingredients
- 6 slices day-old baguette, each 1 inch thick
- 2 Tbs. olive oil
- 1/4 tsp sea salt
- 2 tsp. minced fresh thyme
- 2 Tbs. white wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. freshly ground pepper
- 1/2 preserved lemon, peel only, minced (see related recipe at left)
- 1/3 cup olive oil
- 4 cups arugula (rocket)
- 1 cup pickled beets, slices halved (see related recipe at left)
- 1/4 lb. ricotta salata cheese
Instructions
- To make the croutons, cut the bread slices into 1-inch cubes. In a fry pan over medium heat, warm the olive oil. Add the bread cubes, reduce the heat to low and cook, turning once, until golden and crusty, about 4 minutes per side. Sprinkle with the salt and thyme, toss briefly and transfer to paper towels to drain.
- In a large bowl, whisk together the vinegar, mustard, pepper and lemon. Gradually whisk in the olive oil until smooth. Add the arugula and beets and toss to coat well.
- Divide the salad among individual plates. Using a vegetable peeler, shave the ricotta salata over the salads. Serve immediately. Serves 4.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
Yield
Serves 4.
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