This is a great salad if you don't mind a little work.  Actually it isn't too much but definitely takes a few minutes to plate and a lot of different ingredients.  This salad has lots of different textures and flavors going on but it all comes together very nicely.  I was inspired by a salad I had recently ate although not one of the ingredients I used was in the salad I ate, if that makes any sense or not.  It was 90 degrees here yesterday in Austin so it wasn't like a real fall day and I thought a salad would be perfect.  

Recipe

4 soft boiled eggs ( Place eggs in boiling water for 5 1/2 minutes then strain and peel, keep warm)

4 hearts of palm cut on the bias

1 avocado sliced

1 radish sliced paper thin

1/2 cucumber peeled and sliced lengthwise thin and rolled up

1/4 zucchini sliced paper thin and rolled

1/4 cup of celery leaves

1/4 cup of red leaf leaves

1/4 cup of mizuna

1/4 cup of red beet tops

1 /4 cup of green leaf

1 tsp of chopped dill

1/4 cup French Sheeps milk feta cheese

1/4 cup of Marcona Almonds

Flur de sel

Dressing

1/4 cup of olive oil

3 tbsp of sherry vinegar

1 tsp of whole grain mustard

1 splash of black truffle oil

Salt and pepper

Mustard horseradish sauce

1 tbsp of whole grain mustard

1 tbsp of horseradish prepared

2 tbsp of mayonnaise

Salt

1 cup of fresh white beans

1/4 onion brunoise

1 garlic clove minced

1 tbsp of olive oil

1/3 cup of water

splash of sherry vinegar

Salt

In a small sauce pot on medium high add a tbsp of olive oil, onion and garlic.  Cook for 2 minutes and then add the fresh beans, vinegar, and water.  Season with salt and pepper and cook for 5 minutes or until all the liquid is gone and the beans are tender.  Pour the beans out onto a sheet pan lined with parchment paper to cool.

To make the horseradish sauce combine all the ingredients in a small bowl and season.

To plate this salad, take the horseradish sauce and make 4 little dots on the plate using a spoon or placing the sauce in squeeze bottle.  Then take the cucumbers that are rolled up and just very gently season with the dressing and salt and place them on the tip of the horseradish sauce.  Then in a separate bowl take the beans, chopped dill, and a tbsp of the dressing and season with salt and pepper.  Spoon a little  of the beans on the bottom of the plate.  Then take the hearts of palm and place them directly on top of the horseradish sauce.  Then take the avocado slices and season them with salt and a drizzle of the dressing and place them on the beans.  Then take each of the greens and season them with the dressing and salt and place them around the vegetables.  Then take the radishes and season them very lightly with dressing and salt and place them behind the hearts of palm.  Take the rolled up zucchini and  place them on top of the greens.  Then take the celery leaves and season them with dressing and salt and place the leaves inside the rolled up cucumbers.  Add marcona almonds to the salad.  Finish by add the soft boiled egg with flur de sel on top.  Drizzle the whole thing with olive oil and serve.  Recipe is for 4.

Comment