Herb, Feta & Beet Salad

Herb, Feta & Beet Salad
Photo by Scott Phillips

Ingredients

  • ¼ lb. feta, cut into 4 slabs, each about 2 inches square and ¼ inch thick
  • Kosher salt to taste
  • ½ bunch fresh flat-leaf parsley (½ cup packed)
  • ¼ bunch fresh chervil
  • 3 cups mesclun greens, or a mix of sliced sorrel, watercress, arugula, and mizuna
  • 2 fresh basil leaves, torn into small pieces
  • 8 fresh chives, cut into ½-inch pieces (2 Tbs.)
  • + 6 more ingredients
    • 1-½ lb. red beets (3 to 4 medium)
    • 2 Tbs. red-wine vinegar
    • 3 Tbs. walnut oil or pecan oil
    • 2 tsp. red-wine vinegar
    • Tarragon leaves picked from 2 fresh sprigs (2 Tbs.)
    • Marjoram leaves picked from 1 fresh sprig (1 tsp.)

In a small bowl, dissolve the salt in the vinegar. Whisk in the nut oil.

View full recipe at Fine Cooking

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