Beet, Watercress & Fennel Salad with Creamy Pink Peppercorn Vinaigrette
For 6 servings
3 medium beets, greens removed
1 bulb fennel
1 bunch watercress
1 teaspoon pink peppercorns
2 teaspoons good white wine vinegar
1 teaspoon good mayonnaise (I prefer Hellman’s)
2 tablespoons grapeseed or canola oil
Kosher salt to taste
Coarse sea salt, optional
Preheat oven to 350° F. Wrap the beets in aluminum foil and roast on the oven’s center rack for 1 ½ hours or until tender. Rub off their skins and cut into quarters.
Crush the peppercorns by enclosing them in a paper towel and smashing with a flat metal round, such as the bottom of a metal measuring cup or a meat mallet. Combine the vinegar and peppercorns in a small bowl. Add the oil by droplets, stirring with a whisk to emulsify the mixture. Add mayonnaise and whisk until well combined. Add salt to taste.
Very thinly slice the fennel, use a mandoline if available. Soak in a bowl of ice water for at least 30 minutes. Remove the thicker stems of the watercress. Wash and dry.
Arrange the watercress on a platter and place the fennel and the quartered beets on top. Dress with vinaigrette and garnish with coarse sea salt, if desired.
Do-ahead notes: The dressing can be made one day in advance, whisk just prior to serving. The beets can be roasted and the fennel sliced one day before.
For 6 servings
3 medium beets, greens removed
1 bulb fennel
1 bunch watercress
1 teaspoon pink peppercorns
2 teaspoons good white wine vinegar
1 teaspoon good mayonnaise (I prefer Hellman’s)
2 tablespoons grapeseed or canola oil
Kosher salt to taste
Coarse sea salt, optional
Preheat oven to 350° F. Wrap the beets in aluminum foil and roast on the oven’s center rack for 1 ½ hours or until tender. Rub off their skins and cut into quarters.
Crush the peppercorns by enclosing them in a paper towel and smashing with a flat metal round, such as the bottom of a metal measuring cup or a meat mallet. Combine the vinegar and peppercorns in a small bowl. Add the oil by droplets, stirring with a whisk to emulsify the mixture. Add mayonnaise and whisk until well combined. Add salt to taste.
Very thinly slice the fennel, use a mandoline if available. Soak in a bowl of ice water for at least 30 minutes. Remove the thicker stems of the watercress. Wash and dry.
Arrange the watercress on a platter and place the fennel and the quartered beets on top. Dress with vinaigrette and garnish with coarse sea salt, if desired.
Do-ahead notes: The dressing can be made one day in advance, whisk just prior to serving. The beets can be roasted and the fennel sliced one day before.
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