Cook the Book: Market Salad

Ingredients

  • 1 medium beet, trimmed
  • 4 large eggs
  • 8 asparagus stalks
  • 4 cups chopped romaine lettuce (from about 2 heads)
  • 1 carrot, peeled and grated (1 cup)
  • 1 tomato, chopped (1 cup)
  • 1 English cucumber, peeled, seeded, and cubed (3/4 cup)
  • 3/4 cup chopped kalamata olives
  • 3/4 cup chopped Grilled Red Onions (recipe follows)
  • 4 marinated artichoke hearts
  • House Vinaigrette (recipe follows)
  • Chopped fresh chives, for garnish
  • 2 red onions
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon kosher salt
  • Small pinch of dried oregano
  • Small pinch of dried thyme
  • 1 tablespoon Dijon mustard
  • 1 1/3 cups extra-virgin olive oil
  • Freshly ground black pepper

Description

Serious Eats Favicon Serious Eats
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