The Seance Supper Salad
This vibrant, complex salad—with its surprising crunch and bright, herbaceous notes—balances delicate ingredients with a robust dressing, featuring a hauntingly rich black garlic vinaigrette. It's an assembly of distinct elements coming together, much like a gathering, hoping for connection, yet with an uncertain outcome.
Directions
- 1
Preheat your oven to 400°F (200°C) for roasting the beets, ensuring a tender, earthy sweetness.
- 2
Toss the whole beets with 1 tablespoon of olive oil and a pinch of salt, then wrap them individually in foil and roast for 45-60 minutes, or until fork-tender; allow to cool completely before peeling and quartering.
- 3
While the beets roast, prepare the vinaigrette by whisking together the remaining 2 tablespoons of olive oil, black garlic paste, sherry vinegar, Dijon mustard, honey, 1/4 teaspoon black pepper, and 1/8 teaspoon salt in a small bowl until fully emulsified and smooth.
- 4
In a large salad bowl, gently combine the mixed greens, thinly sliced red onion, and quartered roasted beets.
- 5
Drizzle about half of the black garlic vinaigrette over the greens and beets, tossing gently to coat without bruising the delicate leaves.
- 6
Arrange the dressed salad on individual plates, creating an artful presentation.
- 7
Scatter the toasted pistachios generously over each serving, adding a crucial textural counterpoint.
- 8
Crumble the goat cheese evenly over the top of the salads, lending a creamy, tangy finish.
- 9
Serve immediately, offering any remaining vinaigrette on the side for those who prefer an extra layer of dark richness.
Gallery
