Season: Spring
Prep time: 15 minutes
Total time: 45 minutes
Makes 4 servings
1 pt. strawberries, in season
2 red radish, or spring turnips
2 golden or red beets, steamed or roasted
whole leaf lettuce, arugula
1/2 cup greek feta
1/4 cup Chervil, chopped see cooks note
1 shallot, minced
sea salt to taste
fresh ground pepper, to taste
5 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice, or sherry vinegar
Method ~
Roast or steam whole beets until tender, about 30-40 minutes. Can do ahead.
When cool, peel and slice beets in small quarters.
Slice strawberries in half. Slice radishes, or turnips thin.
Add washed, dried lettuces to large bowl and add all other ingredients.
Dressing; In a small bowl add shallots, salt and lemon, or vinegar and let sit for 10 minutes. Fold in fresh chervil, and whisk. Whisk in Olive oil until emulsified. Taste for seasoning and adjust.
Cooks note: Parsley & tarragon, mixed together, can substitute for chervil.
Pour half the dressing, just to lightly coat the salad.
Place in plates or shallow bowls and drizzle a bit more of the dressing on top. Add a bit of fresh ground pepper and serve.