Lisa Atwood, Rebecca Courchesne, Rick Field

Arugula & Pickled Beet Salad

Name: Arugula & Pickled Beet Salad
Yield: Serves 4
Ingredients: ¼ lb (125 g) ricotta salata cheese; ½ tsp freshly ground pepper; 2 Tbsp white wine vinegar; 2 tsp minced fresh thyme; ¼ tsp sea salt; 2 Tbsp olive oil; 1 tsp Dijon mustard (purchased); 4 cups (4 oz/125 g) arugula (rocket); 6 slices day-old baguette, each 1 inch (2.5 cm) thick; ½ Preserved Lemon , peel only, minced; 1 cup (6 oz/185 g) Pickled Beets, slices halved; ⅓ cup (3 fl oz/80 ml) olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Pickled beets give this salad some extra zing and make for a gorgeous presentation. Minced preserved lemon, deliciously salty and citrusy at the same time, is a great addition to salad dressings. Crumbled fresh goat cheese or feta can be substituted for the ricotta salata.

Ingredients

For the Croutons (Optional)

6 slices day-old baguette, each 1 inch (2.5 cm) thick

Salad
Vegetarian

Method

To make the croutons, if using, cut the bread slices into 1-inch (2.5-cm) cubes. In a frying pan over medium heat, warm the olive oil. Add the bread cubes, reduce the heat to low, and cook, turning once, until golden and crusty, about 4 minutes on each side. Sprinkle with the salt and thyme, toss briefly, and transfer to paper towels to drain.

In a large bowl, whisk together the vinegar