Baby Vegetable Composed Salad
In my humble opinion, there is no more elegant way to present a salad than composing it especially when it looks like this Baby Vegetable Composed Salad.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Oven
- Whisk
- Measuring spoon
- Measuring cup
- Plate
- Spatula
- Serving platter
Ingredients
- 8 baby Chiogga beets (baby red or orange beets will work, too), trimmed (See Chef’s Note)
- 16 baby carrots, as slender as you can find
- 16 baby red onions (or scallions, as large as you can get)
- 2 tbsp extra-virgin olive oil
- 1 tsp Kosher salt
- 1/2 tsp freshly ground pepper
- 8 baby watermelon radishes (or red radishes), thinly sliced
- 1 head Red Crisp lettuce
- 4 ounces Roquefort or Bleu Cheese, crumbled
- 3 tbsp fresh lemon juice
- 1 & 1/2 tbsp agave nectar or honey
- Kosher salt
- freshly ground pepper
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