This salad has plenty of crunch along with lots of flavor thanks to the quickled leeks, arugula, and dressing. You could add beets and/or a cheese like feta along with some pistachios maybe, but don’t add too many extras or the salad will become confusing to the palate and the flavors will be muddied.
INGREDIENTS:
6-7 cups of cleaned Little Gem lettuce, torn into bite-sized bits
3-4 cups cleaned and dried wild arugula
2 heaping cups Leek Quickles (See recipe on site), or to taste
1 cup, or as needed, Creamy Garlic Chive Dressing (See recipe)
Salt and pepper to taste
– Optional –
1 bunch roasted beets cut into wedges (See recipe on site)
1 heaping ½-cup feta cheese, crumbled
1 scant ½-cup chopped roasted pistachios or almonds
METHOD:
Pour a little dressing into a large non-reactive bowl and add the lettuce and arugula to the bowl. Add a little more dressing so you have just enough to lightly coat the leaves and gently toss so the lettuce and arugula are just coated. Mound the dressed lettuces onto 4 plates, preferably chilled.
If using beets, toss into the bowl with the remaining dressing and toss to get just a little dressing on the beets. Season lightly with pepper and distribute evenly amongst the salads.
Scatter quickled leeks over the salads and season with salt and pepper. If using feta cheese, taste the cheese for saltiness before deciding how much to season the salads with salt. Some fetas are quite salty.
If using the cheese and/or the nuts, scatter the cheese and then the nuts over the salads. Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
