August Chopped Salad

This is late summer salad at its best. Beets, Fennel, Pea Shoots, Carrots, Artichokes, Dill. A light yet hearty dinner that I can never wait to make again. Maybe it’s all the pink! Serve alongside some buttered wild rice or a big hunk of whole-wheat sourdough and a fat glass of crisp Rosé.

To prepare the beets, simmer in a covered pot until fork tender, about 45 minutes. Drain and let cool. The skin will rub right off. Cut into 1/2 inch chunks.

August Chopped Salad

adapted from Food & Wine

Ingredients

2 tablespoons Champagne vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound cooked beets
18 baby carrots, halved lengthwise
1/2 pound fingerling potatoes, sliced 1/2 inch thick
1/2 pound marinated artichoke hearts, drained and chopped
One 1-pound fennel bulb, thinly sliced on a mandoline
4 radishes, thinly sliced
1/2 seedless cucumber—peeled, quartered lengthwise and thinly sliced crosswise
3 ounces pea shoots (I’ve also used sprouts before)
2 tablespoons chopped dill (Or fennel fronds!)

Method

In a large bowl, whisk the vinegar and olive oil and season with salt and pepper. Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.

Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cook the carrots for 5 minutes; using a slotted spoon, transfer to the ice water. Add the potatoes to the boiling water and cook for 8 minutes. Drain and add to the carrots; pat dry.

Add the carrots and potatoes to the dressing in the large bowl. Add the artichokes, fennel, radishes, cucumber, pea shoots and dill. Season with salt and pepper and toss to coat. Transfer the salad to plates, scatter the beets on top and serve.

Serves 6.