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Salad




Source of Recipe


(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.


Recipe Introduction


Prep Time: 45 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings


List of Ingredients




6 baby leeks
12 baby carrots
12 asparagus stalks
6 small beets, red or a mix of red and yellow
1 cup freshly shelled green peas
1/4 pound mache or mixed baby field greens (mesclun)
1 head kohlrabi
2 heads baby fennel
1/2 cup finely shredded sorrel (about 1-ounce)
Citrus Vinaigrette, recipe follows
Citrus Vinaigrette:
1 grapefruit, juiced
1 lime, juiced
1 lemon, juiced
1 tablespoon sugar, or to taste
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper


Recipe



Trim the roots and tough tops off the leeks, leaving about 6 inches of white and pale green; rinse them very well to remove any grit between the leaves. Scrape the baby carrots. Cut the bottoms off the asparagus to leave the tips about 4-inches long. Trim the tops off the beets, leaving about 1-inch of stem.

Prepare an ice bath set aside. In a large pot of boiling salted water over high heat, cook the peas for about 2 minutes, until they are bright green and tender. Immediately remove with a skimmer or large slotted spoon and transfer to a bowl of ice water. Lift out and drain well; set aside. Repeat with the remaining vegetables. Cook asparagus until
crisp-tender, 3 to 5 minutes; the leeks until just tender, about 3 minutes; the baby carrots until barely tender, 3 to 4 minutes; and the baby beets until tender, 20 to 30 minutes. Peel the beets (the skins will slide off) and quarter them.

Rinse the mache well in a generous amount of cold water. Dry in a salad spinner; set aside. Peel the kohlrabi, and cut into thin julienne strips on a Japanese mandoline or by hand. Remove stalks and outer leaves from fennel and shave finely using mandoline or a sharp knife.

Assemble the salad: Toss the mache with 1/4 of the vinaigrette dressing and mound it on a large platter. Toss the peas, beans, carrots, asparagus, kohlrabi and 2/3 of the sorrel with 2/3 of the remaining dressing. Arrange the mixed vegetables over the mache. Toss the beets with the remaining dressing and scatter them on top. Garnish with the remaining sorrel.

Citrus Vinaigrette:
In a small bowl, combine the grapefruit, lime, and lemon juices.
Sprinkle in the sugar and whisk until it dissolves. Gradually add the olive oil, whisking vigorously to create an emulsion. Season with salt and pepper.

Yield: about 1 cup