Vegetable Salad with Salsa Verde Recipe

By miss5elements

Ingredients

• 4 medium beets (about 1 pound)
• Kosher salt
• 1 head cauliflower, cut into bite-size florets (about 6 cups)
• 2 large leeks, white and light green parts only, thickly sliced (about 3 cups)
• 1/2 cup extra-virgin olive oil
• 1/3 cup chopped flat-leaf parsley
• 2 Tbsp. brined capers, drained and roughly chopped
• 2 Tbsp. finely chopped cornichons (French gherkins)
• 1 tsp. finely grated lemon zest
• 1/4 tsp. ground black pepper
• 1 clove garlic, finely minced
• Crab Toast Canapés recipe
• Vinegar-Braised Chicken recipe
• Kale with Onions and Pine Nuts recipe

Details

Servings 6
Adapted from oprah.com

Preparation

Step 1

Pollan makes a sauce gribiche for this dish by whisking 2 hardboiled-egg yolks into olive oil, then adding 2 chopped egg whites into the finished salsa.

Directions

Preheat oven to 350°. Arrange beets in a baking dish and add water to reach a depth of ½ inch. Cover dish with foil and bake until beets are tender, about 1½ hours. When cooled, peel and slice into wedges.

Meanwhile, bring a large pot of generously salted water to a boil. Add cauliflower and cook until just tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to a colander and rinse with cold water until cool. Drain well and transfer to a large bowl. Return water to a boil and repeat process with leeks.

In a medium bowl, stir together oil, parsley, capers, cornichons, zest, ¾ tsp. salt, pepper, and garlic to make a salsa verde.

Magazine. Just upload a photo, add headlines—then share it with friends!

Ask Val your questions about makeup, hair and more

Do you want a mini-makeover?