Cook the Book: Market Salad

Ingredients

• 8  asparagus 
• 1 medium beets trimmed
• 4 servings pepper black freshly ground
• 1 cup carrots grated peeled
• 1 tablespoon dijon mustard 
• 1 pinch thyme dried
• 4 large eggs 
• 0.8 cup cucumber english cubed peeled seeded
• 4 servings chives fresh chopped for garnish
• 0.8 cup kalamata olives chopped
• 0.3 teaspoon kosher salt 
• 4  marinated artichoke 
• 1.3 cups olive oil extra virgin extra-virgin
• 1 pinch oregano dried
• 2  onion red
• 0.3 cup red wine vinegar 
• 4 cups the of 1 cos lettuce chopped (from 2 heads)
• 1 cup tomatoes chopped

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot
• aluminum foil
• broiler

Directions

1. Preheat the oven to 425°F.
2. Wrap the beet tightly in aluminum foil and place the foil packet on a rimmed baking sheet.
3. Bake until the beet is fork, about 1 hour. Cool, then slip off the skin, and cut the beat into cubes.
4. 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.
5. 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.
6. 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.
7. Drizzle with vinaigrette and garnish with chives.
8. Serve immediately.
9. Grilled Red Onions
10. - makes about 1 cup -
11. Preheat the broiler.
12. Roughly chop the onions and toss with the olive oil.
13. 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.
14. House Vinaigrette
15. - makes about 2 cups -
16. In a bowl, whisk together the vinegar, salt, oregano, and thyme until the salt dissolves.
17. Whisk in the mustard.
18. 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.