While cooking during the week, I try to take advantage of the time I spend in the kitchen to prep some additional ingredients I use a lot. That way, I have some handy shortcuts to help me assemble delicious salads and do quick recipes during the weekend. When I see gorgeous organic Parsley,… I buy it! I wash it and dry it well… then…. I Iine an airtight container with paper towel, and, using scissors, I cut off the parsley leaves, (disregarding the stems), cover with another paper towel, close the container, and keep it refrigerated until I need a few parsley leaves to chop for a recipe or to use it for a salad. (Don’t do that with cilantro… I had some bad experiences!!)
I do the same with scallions… wash them, dry them well… and chop them finely.
This past saturday,… we changed our plans at the last minute and decided to have lunch at home… I opened the fridge for some help and inspiration! Oh,… this lifelong habit! (I remember my mom saying to me : “Stop dreaming in front of the fridge shelves… and close that door!!!” hahahaha) I had some oven roasted beets, peeled and ready to use… washed romaine lettuce, and some leftover toasted pine nuts from friday’s dinner… I did a quick dressing and assembled the salad ingredients in no time…
My friend T. asked me to share the recipe with him because he was thinking about preparing it for thanksgiving… So here it is. I named this Salad “TG” for him. It is delicious, easy, and the different textures work well together. You can also add crumbled cheese… I hope it inspires you too.
Credits: Rafaella Sargi
One head of Romaine Lettuce, washed and chopped
3 red beets, roasted and cut into wedges*
⅓ cup Italian Parsley leaves
2 scallions (green onions) finely chopped
2 tablespoon toasted pine nuts
1 tablespoon raw pumpkin seeds (pepitas)
Option: you can add crumbled blue cheese or feta cheese…
One tablespoon lemon juice
One teaspoon Dijon mustard
One tablespoon mayonnaise or yogurt
⅓ cup extra virgin Olive Oil
You will need a small bowl for the sauce.
In a large salad bowl, put the romaine lettuce, the red beet wedges. Add the parsley leaves and scallions. Sprinkle the top with the toasted pine nuts and the pumpkin seeds. Set aside.
In the small bowl, put the lemon juice, dijon mustard, and mayo (or yogurt). Season with salt and freshly ground black pepper. Mix well to combine all the ingredients… gradually whisk in the olive oil. Taste to correct seasoning. Drizzle on top of the salad. Serve immediately.
If you want to plan ahead: you can roast the beets a day or two in advance. Peel them and keep them refrigerated until ready to use.
*to roast/cook beets you can follow the directions described in this recipe.