I chose a mix of frisee and red and green lettuce leaf for their textures and colour and the contrast well with the reds of the peppers and beetroot.
Beetroot, goat’s cheese and balsamic are my favourite salad ingredients, hence the choice. The sweetness and sharpness of the drop peppers cut work well with the oakiness of the goat’s cheese and earthiness of the beetroot. The red onion gives some texture but also umami and pulls together the flavours of the dressing.
I chose this vinaigrette because balsamic vinegar and goat’s cheese are a match made in heaven. I added sumac spice to the vinaigrette also. The tangy flavour of the sumac works brilliantly with the vinegars and lemon juice in the vinaigrette and like the drop peppers, it rounds out the flavours of the goat’s cheese and beetroot.
The vinaigrette with the touch of sumac elevates the salad. The combination of salad ingredients are simple but pack some flavour punches. The vinaigrette will become my staple, it’s so easy to make.
Serves 2 or 4 as a side salad
Head of frisee lettuce and 1 head of green and red lettuce (they often come today or go half a head of each if you can’t get them together.
4 tbsp of dropped peppers
½ cup of red onion, sliced
2 cooked beetroots, cut into chunks
100g ash coated goat’s cheese, cut into chunks
1 tbsp balsamic vinegar
½ clove garlic, roughly chopped
3 tbsp shallots, roughly chopped
¼ cup honey
¼ cup red wine vinegar
Salt & pepper
¼ lemon juice
1/2 tsp sumac
1. To make the dressing, roughly chop the shallots and garlic before processing them in the blender. After blending very finely, add the remaining ingredients and blend together.
2. To prepare the salad, tear the leaves roughly into bite size pieces. Sprinkle the salad ingredients over the salad.
3. Toss the salad in the salad dressing and serve immediately.
I got this wine in a Farmer’s market in Leyton in London. It’s Conestabile della Staffa and is an organic white. It is a dry crisp white with apricot and hazelnut undertones. A lovely one to enjoy on a summer’s evening.