Autumn Greens and Mixed Beet Salad with Pine Nut Caesar Dressing
This dressing is creamy and rich, with all the classic flavors of Caesar dressing.
The lemon and garlic flavor of the dressing is delicious when paired with sweet
in season beets and hearty autumn greens. A mix of romaine, baby kales, baby
chards, arugula, and red leaf lettuce will make a terrific base for this salad.
Serves 4-6
1/4 cup pine nuts
2 tablespoons lemon juice
1 large, plump clove garlic, peeled
1/2 tablespoon stone ground mustard
3 tablespoons water, or enough to form dressing consistency
1 tablespoon minced fresh parsley
Salt and pepper to taste
3 large beets, preferably a mix of red, golden, and Chiogga, cooked, cooled,
and diced
6 large handfuls autumn greens, cleaned and torn into bite sized pieces if
needed
1. Place pine nuts, lemon juice, garlic, mustard, and 3 tablespoons water in jar
of high powered blender. Blend on high, adding a little more water if necessary
to facilitate blending, until smooth, creamy, and slightly thick. Stir in chopped
parsley and season to taste with salt and pepper. Set aside.
2. Arrange greens on large platter and top with beets. Serve with dressing on
the side.
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Veg Table
September/October 2014
Veg Table
September/October 2014
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