Monet's Palate Cookbook by Bordman Aileen

Author:Bordman, Aileen
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2015-08-20T16:00:00+00:00

Mixed Greens and Roasted Beet Salad with Pecans and Roquefort Dressing

The French adore green salads (salades vertes) and Monet was no exception. He and his family always had two bowls full of fresh-from-the-garden greens—Monet grew lots of romaine in his lettuce bed—simply dressed with olive oil and red wine vinegar, plus copious amounts of sea salt and freshly ground pepper. This kind of salad is usually served after the main course and before dessert, sometimes alongside or followed by a cheese course. Monet enjoyed blue-veined cheeses—especially French Roquefort (made from sheep’s milk) and Italian Gorgonzola (made from cow’s milk). Here we combine the greens and the cheese with roasted beets and nuts in a salad that has become something of a modern French classic. While the French may use walnuts or pine nuts, we prefer pecans for their rich flavor. This particular salad is often served before the meal, and is especially tasty preceding something such as steak-frites or poulet-frites.

6 appetizer servings

1/2 cup (70 g) crumbled Roquefort, Gorgonzola or other blue cheese

1/4 cup (60 ml) balsamic vinegar

1 tablespoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup (180 ml) extra virgin olive oil

1-1/2 pounds (700 g) mixed salad greens (any combination of romaine, arugula, radicchio, butter lettuce, mizuna, escarole, curly endive, red leaf or other lettuce)

6 large beets, roasted, peeled and quartered

1/2 cup (60 g) chopped pecans

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