When you’re constructing a side salad to accompany a substantial main course, simple is better. This salad went together in a flash, but it was elegant and intensely flavorful and nutritious.
- Mixed baby lettuce greens
- Baby beet greens
- sliced avocado
- sliced English cucumber
- Fried shallots
- Essential vinaigrette
Arrange your ingredients in a small plate (other than the dressing and the shallots). Top with a small dollop of dressing and a sprinkling of the fried shallots.
I bought a flat of exotic baby lettuce plants at my local farmer’s market (ready to start harvesting immediately) and a small bunch of baby beet greens. Having never experienced beet greens before, I asked the farmer how to fix them. He said I could saute them (ick), or just do what he does — throw them in a salad. The stems were so tender it wasn’t even necessary to remove them, and the color they added to the salad was just wonderful.