adapted from Bon Appétit (April 2014)
The April issue of Bon Appétit is all about "cooking like a pro." The issue includes tons of notes from restaurant chefs about how to take your food to the next level. There are lots of chef profiles, restaurant entrees, and tips for cooking restaurant-style food in your own home (apparently we should all be brining our fish).
But is there anything cheffy-er than serving something "three ways"? "Duck Three Ways," or "Mushrooms Three Ways," or "Chocolate Three Ways." One ingredient, three preparations: it's always going to look impressive on a menu.
Serving something "three ways" at home is a way to show your guests that you seriously have your act together. "What, this old salad? Oh, I just threw it together to highlight the bounty of the season. I mean, I guess you could say it's like three dishes in one, and I guess that's super impressive, if you think about it. But it really hadn't even occurred to me. More Sav Blanc?"
So anyway, this salad. It's a very simple affair with a simple vinaigrette and the Carrots Three Ways -- raw, pickled and roasted -- from Bon App. (Both the salad and the carrot recipes are below.)
You do need to start early with this salad, as the pickled carrots require 12 hours of brining. And the roasting takes 30-45 minutes. So it's not a throw-together-at-the-very-last-second kind of salad. But it's still very easy.
We loved this! The mix of flavors, textures and temperatures -- we took BA's suggestion and served the roasted carrots while still warm -- are great. It's a very nice spring salad that's also got some heft and dimensions.
We also love the suggestion of trying this approach with beets, radishes and squash.
Basically, we're going to start serving everything multiple ways on the same plate and being super impressive and fancy but, like, not even acknowledging it, which makes us even more fancy.
Give it a try, and you can be fancy, too.
Spring Salad with Carrots Three Ways
A Bitten Word recipe, adapted from Bon Appétit
1 bunch fresh spring greens, such as butterhead lettuce or pea shoots, or a mix
3 tablespoons olive oil
2 tablespoons white wine vinegar or champagne vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Carrots Three Ways (see below)
Wash and trim the lettuce, and cut or tear into smaller pieces.
Make the dressing: In a medium bowl or lidded jar, mix olive oil, vinegar, honey, mustard, salt and pepper. Stir or shake until combined.
In a large salad bowl, add greens and carrots. Toss in dressing. Serve.
1. Pickle: Make a hot brine of equal parts cider vinegar and water and season with salt, sugar, and whatever spices you like. Pour over scrubbed small carrots, let cool, then chill at least 12 hours.
2. Roast: Toss scrubbed small carrots with olive oil, a few smashed garlic cloves, and salt and pepper. Roast at 425° until tender, 30–35 minutes. Let cool to room temperature or serve a little warm.
3. Assemble: Mix pickled, roasted, and raw carrots (shaved lengthwise on a mandoline) with greens like arugula or pea shoots and herbs like parsley. Toss with your favorite vinaigrette.
ALSO TRY THIS METHOD WITH: Beets, asparagus, radishes, butternut squash (it’s delicious raw)