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The BIG Salad from Seinfeld




Source of Recipe


Internet


List of Ingredients




6 medium (about 2 lb.) golden beets or red beets, tops and roots removed
grainy mustard vinaigrette(see Recipe)
½ tsp. kosher or sea salt
¼ tsp. freshly ground black pepper
9 cups loosely packed tender arugula or mixed baby salad greens (mesclun)
¼ tsp. kosher or sea salt
¼ tsp. freshly ground black pepper
Snipped fresh chives or chive blossoms (optional)



Recipe



Wrap 2 beets tightly together in each of 3 packets of heavy-duty foil. Set on the oven rack and bake in a 400° oven until beets are very tender, about 1 hour. Cool beets to room temperature in their foil packets on a wire rack. Peel beets (the skins will rub off easily). Beets can be prepared up to 1 day ahead, wrapped well, and refrigerated. Return to room temperature before proceeding.

Cut beets into ½-inch chunks, or ¼-inch slices if you are using small beets. In a medium bowl combine beets with a few tablespoons of the vinaigrette, ½ teaspoon salt, and ¼ teaspoon pepper. Let stand for 30 minutes.

In a large bowl, toss greens with desired amount of vinaigrette to lightly coat them. Add ¼ teaspoon salt and ¼ teaspoon pepper to greens and toss well. Divide greens among six salad plates. Top greens evenly with beets. Sprinkle salads with chives or chive blossoms, if desired. Makes 6 servings.

Grainy Mustard Vinaigrette:
In a small bowl combine ¼ cup red wine or Zinfandel vinegar, 1 tablespoon whole-grain mustard, and 1 tablespoon finely chopped shallot. Let stand for 30 minutes. Add ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Gradually whisk in ¾ cup extra-virgin olive oil until well combined. Makes about 1¼ cups. Store any remaining dressing tightly covered in the refrigerator for up to 3 days.