Red Salad with Plums & Pickled Beet Vinaigrette

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Red Salad with Plums & Pickled Beet Vinaigrette
Course Entree, Side
Servings
as a side
Ingredients
Pickled Beets
  • 6 baby red beets trimmed, scrubbed
  • 2 whole star anise pods
  • 2 cups verjus
  • 1 teaspoon kosher salt
Vinaigrette and Assembly
  • 2 tablespoons raw pumpkin seeds pepitas
  • 2 in anchovy fillets packedoil
  • 1 garlic clove finely grated
  • 1/3 cup grated Parmesan
  • 1/4 cup basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Mixed red and purple raw fruits and vegetables (such as tomatoes plums, figs, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges
Course Entree, Side
Servings
as a side
Ingredients
Pickled Beets
  • 6 baby red beets trimmed, scrubbed
  • 2 whole star anise pods
  • 2 cups verjus
  • 1 teaspoon kosher salt
Vinaigrette and Assembly
  • 2 tablespoons raw pumpkin seeds pepitas
  • 2 in anchovy fillets packedoil
  • 1 garlic clove finely grated
  • 1/3 cup grated Parmesan
  • 1/4 cup basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Mixed red and purple raw fruits and vegetables (such as tomatoes plums, figs, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges
Instructions
Pickled Beets
  1. Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat. Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30−40 minutes. Let cool.
  2. Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
Vinaigrette and Assembly
  1. Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.
  2. Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.
  3. To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
Recipe Notes

Do ahead - Beets can be pickled 3 days ahead. Return beets to brine; cover and chill. Vinaigrette can also be made 2 days ahead. Cover and chill.

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Written by mattsadmin