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Lettuce, Radish and Beet Salad

21 May


3 spring onions
1 tablespoon olive oil
sea salt and pepper to taste
¼ cup crème fraiche or plain Greek yogurt
¼ cup buttermilk
1 tablespoon fresh lemon juice
1 tablespoon Champagne or other vinegar of choice

2 bunches of lettuce, washed and cut into bite-sixed pieces
1 bunch radishes, quartered lengthwise
4 beets, roasted, peeled, thinly sliced
2-3 tablespoons roasted garlic (directions follow)
Sea salt

1. To make the dressing-Preheat the oven to 375 degrees. Place the onions on a small sheet pan and rub with olive oil and season with a generous pinch of sea salt and pepper. Roast the onions until soft and caramelized, 20-25 minutes. Check periodically and turn as needed to caramelize evenly. Remove from the oven and cool slightly.
2. Finely chop the roasted onions and place in a medium bowl. Add the crème fraiche or yogurt, buttermilk, lemon juice, and vinegar. Whisk together until well combined and season to taste with salt and pepper. Refrigerate until ready to use. Makes about 1 cup.
3. Salad – Divide the lettuce evenly among chilled serving plates. Tip each salad with the thinly sliced beets and radish pieces. Drizzle the dressing on top of each salad and garnish with the roasted garlic chips. Sprinkle with a slight pinch of sea salt if desired. Serve immediately.

Roasted garlic chips:
1. Thinly slice 4 garlic cloves lengthwise, toss with 1 ½ teaspoons olive oil, a pinch of sea salt and freshly ground black pepper. Spread evenly on a small sheet pan and roast at 375 degrees until golden brown and crisp, about 8 minutes. Keep a close eye on the garlic, stirring about halfway through the roasting time to keep them from burning. Remove and cool until ready to serve the salad.

Serves 6-8

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