When I’m craving salads in the fall, this one delivers EVERY time. Slightly adapted from the Verdure cookbook.
Beet, Fennel, and Leek Salad with Mustard Vinaigrette
When I'm craving salads in the fall, this one delivers EVERY time. Slightly adapted from the Verdure cookbook.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
- 3 medium multi-colored beets roasted and cut into wedges (see recipe below)
- 2 heads of romaine lettuce chopped
- 1 fennel bulb thinly sliced including greens
- 4 inches of a small leek sliced on a mandolin, and blanched
- 1 garlic clove
- 1/3 cup olive oil
- 2/3 cup flavorless oil vegetable, sunflower seed, canola
- 2 egg yolks
- 1 tsp lemon juice
- 3 tbsp whole-grain mustard
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
Roasted beets: If you are roasting your own beets, trim the stem, drizzle with olive oil, wrap in foil, and bake at 350 for ~45 minutes. Then allow to cool and peel.
Dressing: With a mortar and pestle, pound the garlic with a pinch of salt until it has the consistency of a smooth paste and transfer to a medium bowl. Mix the two oils in a bowl. Slowly add the oil to the bowl while whisking constantly. If it gets too thick, add a couple drops of lemon juice. Keep whisking until it is creamy, opaque, and thick. Taste and adjust seasoning and lemon juice. Add both the mustards, and adjust the consistency with a little lemon juice and water so it drizzled easily. Adjust seasoning.
Mix the leeks, fennel, and 2 tbsp of olive oil and season with salt. Add the beets, and pour over the chopped lettuce. Drizzle with dressing and serve immediately!