When prepping the mizuna, you will find scissors are great for stemming it.
INGREDIENTS:
1 bunch of Chioggia beets, roasted, cut into ½ inch wedges, and drizzled with sherry vinegar (See recipe on site), chilled 1 bunch mizuna/6 cups, prepped and cleaned 2-3 oranges cut into suprêmes, 1 heaping cup 1/3rd cup shelled roasted pistachio nuts Flaky salt and pepper to taste ½ cup Sherry Orange Dressing (see recipe) or as neededMETHOD:
Once the beets are cold, toss with a little dressing and allow to marinate 20 minutes.
Place the mizuna into a large bowl and drizzle with just enough dressing to moisten. Toss in half the pistachios and toss. Arrange on four plates.
Divide the oranges among the four plates, scattering them evenly over the salad.
Divide the beets evenly among the plates.
Scatter the rest of the nuts over the salads, then season lightly with salt and pepper.
Serve right away.
Chef’s Notes:
If you wish, you could add some Quickles (see recipe on site) -pickled shallots- to the salad for added depth of flavor.
Serves: 4
Source: Chef Andrew E Cohen
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This recipe was excellent! Everyone asked for the recipe. The only thing I will do differently next time is to chop the nuts a bit. They were kind of big and hard to bite into while eating salad. Since we had a large group, I mixed it in a salad bowl which was not as pretty a presentation. I did slice the beets thinly.