Posted by: Kim_Hamilton on 09/03/2010 09:26 AM
Updated by: Kim_Hamilton on 09/03/2010 09:28 AM
Expires: 01/01/2015 12:00 AM
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This Week on Melly's Kitchen "Smoked Salmon Salad"~by Melanie Klann of Newsome Harlow Wines
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Smoked Salmon Salad with roasted beets, goat cheese and drizzled with pistachio oil. Use NH 2008 Shake Ridge Zinfandel
• 3 large red beets (1 2/3 lb without greens)
• 2 large golden beets (1 lb without greens)
• 1/4 cup minced shallot
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pistachio oil
• 4 oz soft mild goat cheese
• 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
• 1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
• 2 ½ in round cookie cutter....
Preheat oven to 425°F. Pour a glass of NHVino 2009 Sauvignon Blanc. Drink.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Top with smoked salmon. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of smoked salmon. Enjoy!
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