The dressing for this salad has only a little cream in it, hence it is mentioned last. It is just creamy enough enhance the earthiness of beets and offset any sharpness of the mustard. The colors of this salad are nice and bright, and the flavors are vivacious. If you do not have a fixed-blade slicer for the carrots, see the method for using a peeler in the notes. A grater just doesn’t give sharp edges to the carrots to achieve the desired effect of crispness.
INGREDIENTS:
6 cups mustard greens, stemmed and torn into bite-sized bits, washed and dried 1 recipe roasted red beets (See recipe on site), using white wine vinegar or white balsamic vinegar (around least 2 cups) cut into 1-inch or smaller wedges 4 Mokum carrots, cut into threads using the mid-sized comb of a Ben-Riner slicer (spaghetti sized threads) 2½-3 inches long Large flake salt and fresh ground pepper 1 recipe Orange Poppyseed Cream Dressing (See recipe) -OPTIONAL- ¼ cup roasted coarsely chopped almonds or pistachiosMETHOD:
Place the carrots in ice water until they have firmed up. This should take around 20-30 minutes. When they are firm, and you are ready to make the salad, remove from the water and drain on towels. (The carrots can stay in the water in the refrigerator all day without suffering.
Toss the beets with just enough dressing to coat them.
Toss the mustard greens with enough dressing to lightly coat them, and mix in the carrots. Save a few carrot shreds to garnish the salad tops.
Divide the greens and carrots amongst 4 chilled serving vessels, then divide the beets and place them on the greens.
Lightly season the salads with salt and pepper, and if using the nuts scatter them over the salads. Place a little clump of carrot shreds in the center of the salads and serve right away.
Chef’s Notes:
If you do not have a fixed-blade slicer, use a sharp swivel blade peeler to take off super thin strips of carrot and proceed as above with the carrots.
Although it will not look quite the same, you can just toss all the ingredients into a bowl and toss them for a mixed salad. This does make things quicker.
Serves: 4
Source: Chef Andrew E Cohen
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