Cook the Book: Market Salad

Name: Cook the Book: Market Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 asparagus stalks; 1 medium beet, trimmed; 4 servings Freshly ground black pepper; 237 milliliters carrot, peeled and grated; 1 Tbsp Dijon mustard; 1 pinch Small of dried thyme; 4 larges eggs; 177 milliliters English cucumber, peeled, seeded, and cubed; 4 servings Chopped fresh chives, for garnish; 177 milliliters chopped kalamata olives; 0 teaspoons kosher salt; 4 marinated artichoke hearts; 315 milliliters extra-virgin olive oil; 1 pinch Small of dried oregano; 2 red onions; 59 milliliters red wine vinegar; 946 milliliters chopped romaine lettuce (from about 2 heads); 237 milliliters tomato, chopped

Cook the Book: Market Salad is a gluten free, dairy free, and primal side dish. This recipe makes 4 servings with 285 calories, 9g of protein, and 20g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up dijon mustard, thyme, marinated artichoke hearts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Wrap the beet tightly in aluminum foil and place the foil packet on a rimmed baking sheet.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Baking Sheet

Bake until the beet is fork, about 1 hour. Cool, then slip off the skin, and cut the beat into cubes.

Ingredients you will need

Beet

Equipment you will use

Oven

Meanwhile, place the eggs in a medium pot and fill with water to cover by 1 inch; bring the water to a boil. Immediately turn off the heat. Cover the pot for 3 minutes. Uncover and let the eggs cool in the water. Peel and halve lengthwise.

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Water

Egg

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Pot

Bring a large pot of salted water to a boil. Fill a large bowl with water and ice. Boil the asparagus until crisp-tender, 1 to 1 1/2 minutes. Plunge immediately in the ice water; drain well.

Ingredients you will need

Asparagus

Water

Ice

Equipment you will use

Bowl

Pot

Divide the romaine among 4 dinner plates. Scatter the beets, carrot, tomato, cucumber, olives, and onions over the romaine (like a pizza pie). Cross two asparagus stalks over the top of each salad. Top each with two egg halves and a marinated artichoke heart.

Ingredients you will need

Marinated Artichoke Hearts

Asparagus

Cucumber

Romaine

Carrot

Olives

Onion

Tomato

Beet

Egg

Drizzle with vinaigrette and garnish with chives.

Ingredients you will need

Vinaigrette

Chives

Serve immediately.

Grilled Red Onions

Ingredients you will need

Red Onion

- makes about 1 cup -

Preheat the broiler.

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Broiler

Roughly chop the onions and toss with the olive oil.

Ingredients you will need

Olive Oil

Onion

Spread the onions onto a rimmed baking sheet and broil until golden brown, about 5 minutes. The onions will keep in the refrigerator, covered, for up to 3 weeks.

Ingredients you will need

Onion

Spread

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Baking Sheet

House Vinaigrette

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Vinaigrette

- makes about 2 cups -

In a bowl, whisk together the vinegar, salt, oregano, and thyme until the salt dissolves.

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Oregano

Vinegar

Thyme

Salt

Equipment you will use

Whisk

Bowl

Whisk in the mustard.

Ingredients you will need

Mustard

Equipment you will use

Whisk

Whisking constantly, slowly drizzle in the olive oil until fully incorporated. Season with salt and pepper to taste. The vinaigrette will keep in the refrigerator, covered, for up to 1 month.

Ingredients you will need

Salt And Pepper