Arugula or Kale Salad + Beet Salad + Shallot Vinaigrette

By Miranda Miller

Arugula or Kale Salad

  • 1 bunch arugula or Kale*

  • ¼ cup or so shaved parmesan (using a vegetable peeler, shave off thin strips from a wedge of parmesan)

  • 1 handful dried cranberries

  • Shallot vinaigrette (see below)

  • A few grinds of sea salt

Directions

  1. Toss arugula or kale and cranberries with vinaigrette.

  2. Crumble shaved parmesan on top and gently toss.

  3. Add salt to taste and gently toss

*If the kale is especially fibrous or tough, gently crush kale in your hands to make more tender for your salad.

 

Beet Salad

  • 4 small, 3 medium sized or 2 large beets.

  • 2 ozs goats milk cheese

  • 1/3 cup walnuts

  • Shallot vinaigrette

  • Optional: Arugula or fresh salad greens.

Directions

  1. Pre-heat oven to 400.

  2. Wash beets, trim roots and leaves (don’t discard leaves, they are wonderful sautéed with garlic and lemon or used in any dish requiring greens).  Wrap beets in tin foil packets (depending on the size of the beets, you can fit two or three beets in one packet) with foil ends on top (this prevents any beet juices from dripping in your oven).

  3. Roast wrapped beets until a fork easily pierces the beats (about 1 to 1 1/2 hrs, depending on the size of the beats—small beats may take less than 1 hr.).  (This can be done the day before you plan to make the salad).

  4. Let beets cool, pull off skins and then cut in half and thinly slice into half moons (if your beets are very large, you may want to cut half moons into quarter moons or if they are very small, you can just cut in rounds).

  5. Toast walnuts over medium/low heat in a skillet until lightly colored (about 8 minutes).  Let cool and roughly chop.

  6. Toss beets with walnuts and a few tablespoons of vinaigrette.  Add crumbled goat’s milk cheese and gently toss.

  7. If using greens, toss greens with some vinaigrette in a bowl and then layer beet mixture on top.

 

Shallot Vinaigrette

Vinaigrette will keep a week or two in your fridge, but olive oil will sometimes rise to the top and solidify.  Take out at least ½ hr before you plan to use so olive oil liquefies and mix before serving.

Ingredients:

  • 2-3 tsps Dijon mustard

  • 3 tbls apple cider vinegar (you can also use any wine vinegar, but I prefer apple cider vinegar as it is less sharp than wine vinegar).

  • ½ cup olive oil (use more or less depending on how sharp you like your vinaigrette).

  • 1/3 cup finely minced shallots

 

Directions:

  1. Whisk vinegar into mustard.

  2. Slowly drizzle olive oil into mustard/vinegar mixture so that it is emulsified.

  3. Whisk in shallots and herbs (if you are including).

 

Alternate directions:

  1. Put mustard and vinegar in a pint sized jar and cover with tightfitting lid.  Shake until blended.

  2. Add a tablespoon or two of olive oil, cover and shake until blended.  Add half the remaining oil and shake until blended, then add remaining oil and shallots and shake until blended.

 

Variations:

  • Add a teaspoon or two of your favorite dried or fresh herbs such as thyme, marjoram or oregano.

  • Add a half teaspoon of ground coriander seeds or other spices of your choice

  • Add a few grinds of pepper and/or sea salt

  • Use a combination of grainy and fine Dijon mustard.

  • Add a little maple syrup or honey for sweetness

Goodness