Via Carota’s Insalata Verde
It is New Years Day: the most ambitious of days. A day where we take stock of our shortcomings and resolve to do better. The vast majority of us declare that we will ‘be healthier’ after a month filled with sugar coated cookies and sour cream based dips. We declare that we will cease being lazy piles and go to the gym. We spend a few short weeks crowding out the regulars and stealing their machines.
Even if your resolutions are unoriginal and only last a few weeks, they are not truly in vain. It is good to eat more greens, it is good to attempt to work out, and it is inspiring to know that one can start each new year with something of a blank slate and, if only for a few weeks, improve ourselves.
In honour of a healthier new year, I bring you a perfectly simple and addictive salad. May it help you achieve your resolutions!
This salad is really nothing more than a variety of greens dressed in a vinaigrette. However, when done correctly, the result is compulsively delicious. Find the best greens that you can this time of year. This is obviously easier to obtain at a farmers market in June, but don’t be deterred. If you cannot find one of the listed greens, feel free to omit or substitute. But don’t skip the washing steps which rejuvenate lackluster produce and provide the crisp, fresh taste that makes this salad irresistible.
Via Carota’s Insalata Verde
Samin Nosrat, New York Times Cooking
Serves: 6-8
Time: 15 minutes
2 heads butter lettuce, such as Boston or bibb
1 romaine heart ( or 1/2 head romaine lettuce)
1 large Belgian endive
1 bunch watercress
1/2 small head frisee
Dressing:
1 large shallot minced
2 Tbsp plus 1 tsp sherry vinegar, plus additional, as needed
1 Tbsp warm water
1 1/2 tsp Dijon mustard
1 1/2 tsp whole-grain mustard
1 1/2 tsp honey
2 sprigs of thyme, washed and stripped
1 medium garlic clove, finely grated
1 cup extra-virgin olive oil
kosher salt and freshly ground black pepper
Wash the greens: Fill a sink or large basin with tepid water [Note: this can be done in your salad spinner in batches]. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release the whole leaves, then drop into the water. Trim and discard any roots and long stems off the watercress and drop the remaining leaves and tender stems into the water. Trim and discard dark green outer leaves and tops from frisee until only the light green and white parts remain. Trim at the root to release the leaves, and drop into the water. Swirl the greens in water, then drain. Wash twice more in cool, then cold water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add the vinegar and warm water. Allow to sit for 2 minutes, then whisk in the mustards, honey, thyme, garlic, and a pinch of salt. Finally, whisk in the olive oil, taste and adjust the salt and vinegar as needed.
To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing.
Dressed greens will not keep, however, remaining washed greens can be kept in an airtight container or plastic bag and refrigerated for up to 3 days. The dressing can also be kept in a covered container, refrigerated for up to 3 days.