Midwinter isn’t exactly salad season — or is it? Toss one of these for supper tonight.
Butter Lettuce Salad
From “Michael’s Genuine Food,” by Michael Schwartz and Joann Cianciulli (Potter). Serves 6.
Ingredients
SHALLOT HAZELNUT DRESSING
1 small shallot, minced
2 tablespoons fresh orange juice
2 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1/4 cup hazelnut oil
Kosher salt and freshly ground black pepper
SALAD
2 heads butter lettuce, wilted outer leaves discarded
2 navel oranges, segmented and membranes removed
3 cups 1/2-inch diced ripe avocado
About 3 tablespoons shallot hazelnut dressing
Kosher salt and freshly ground black pepper
1/4 cup hazelnuts, lightly toasted and crushed
Directions
Make the dressing: In a mixing bowl combine shallot, orange juice, vinegar, olive oil and hazelnut oil. Season with salt and pepper. Whisk thoroughly to combine. (Makes about 1 cup; you will have some left over. Store it covered in the refrigerator for up to 1 week.)
Make the salad: Remove the core from the lettuce, and break apart, tearing the leaves into smaller pieces by hand. Wash thoroughly and spin dry. Put the lettuce leaves in a large salad bowl. Add the orange segments and avocado, and spoon in enough dressing to lightly coat the lettuce (I beg you not to overdress and drown salads). Gently toss and season with salt and pepper. Divide among chilled salad bowls, evenly distributing the oranges and avocados. Top with hazelnuts and serve.
Beet Salad with Chevre and Black Olive Croutons
Recipe by Barbara Lynch and Chris Kurth, from “From Harvest to Heat,” by Darryl Estrine and Kelly Kochendorfer (Taunton). Serves 4.
Ingredie
nts
2 pounds medium beets, scrubbed and stems trimmed
Coarse salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
1 thick slice country white bread, crusts removed and cut into 1/2-inch cubes (about 1 cup)
1 tablespoon tapenade or black olive paste
2 cups baby lettuces, cut into 1-inch pieces
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 pound chèvre or other goat’s milk cheese, at room temperature
Directions
Roast the beets: Heat the oven to 425 degrees. Put the beets in an oven-proof pan, season with salt and pepper, and cover with aluminum foil. Bake until beets are tender when pierced with a knife, 50 to 60 minutes. Cover the beets, and allow to cool (steam helps the skin loosen), then peel them and cut into 1-inch dice. Put in a medium bowl and toss with 1 tablespoon olive oil and 1 teaspoon lemon juice; season to taste with salt and pepper.
Make the croutons: Heat the oven to 350. In a medium bowl, mix the bread cubes with the tapenade and 1 tablespoon oil. Spread bread cubes on a baking sheet, and bake until crisp and lightly golden brown, 10 to 12 minutes.
Make the salad: Combine the remaining 2 tablespoons olive oil with the remaining 1 tablespoon lemon juice in a medium bowl. Add the baby lettuces, season with a little salt and pepper, and toss. Mix the parsley in with the beets. Portion the baby lettuces among 4 plates; evenly portion the beets on top of the lettuce. Add croutons and crumble the cheese over the top.
