A riff on what seems to me a natural combination of flavors. The orange chases the beets chases the avocado chases the lettuces chases…The dressing sets everything off as well as ties all the flavors together gently.
INGREDIENTS:
1 head butter leaf lettuce, washed, dried, and torn into bite-sized bits
1 head Oakleaf lettuce, washed, dried, and torn into bite-sized bits
1 bunch red beets, roasted, cut into ½-inch bits, and seasoned with sherry, white balsamic, or white vinegar (See Basic Roast Beets recipe)
2 avocados, ripe but not soft, cut into ½-inch cubes
2 scant cups orange filets (see recipe for Citrus Suprêmes (Citrus “Filets” for Salad) on site) or cross sectional slices from peeled “Cutie” type mandarins, 3/16ths-inch thin
1/3rd cup toasted pine nuts or roasted lightly salted pistachios
Flaky salt and pepper to taste
1 cup, or as needed, White Balsamic-Sherry vinegar dressing
METHOD:
Place lettuces into a large non-reactive bowl. Dress lightly with just enough vinegar to lightly coat and toss to coat and combine. Evenly distribute between 4 chilled plates.
Put the beets into the bowl, lightly dress and toss to coat. Scatter orange suprêmes or Cutie slices into the beets and gently combine. With a slotted spoon, distribute the beet/orange mixture onto the 4 plates.
Drizzle avocado with a little dressing and scatter evenly onto the salad plates, then scatter the nuts evenly over the salads.
Scatter flaky salt and pepper onto salads and serve at once.
Serves: 4
Source: Chef Andrew E Cohen
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