I know the name’s cheesy. (Did I mention there’s cheese in it too?) But this salad has so many ingredients, you’d stumble over the name. You’d trip on it like an uneven pavement slab. You’d stumble on it like a stutter in a tongue twister.
I’ve been reading a lot of Tom Robbins lately, I had to get those hyperboles out of my system. It really is a fun way to write/speak, but not necessarily for a food blog. It works well for existential philosophy and drug culture spirituality. Leave it to Mr. Robbin to make ‘style’ a philosophy of its own. But that’s for another blog, here we talk about lettuce.
Want to hear what the salad would be called?
Roasted red pepper, beet and apple salad with toasted pecans, feta and honey orange dressing.
Rhyming and wordplay has it’s place. Lengthy salad titles is one of them.
Roasty Toasty Salad
Serves 4 or 2-3 hungry people
- Juice of half a large orange (that almost rhymes doesn’t it!?)
- Juice of half a lemon
- 1 teaspoon honey
- 1 tablespoons grape seed oil
- salt + pepper to taste
- Whisk all ingredients together in a bowl. Set aside until ready to use.
*I like a generally tangy dressing, you can add more oil if you wish. Also, this makes quite a bit, I tend to dress my greens on the lighter side, but you can always save it for another salad.
- 5 cups mixed greens (I used arugula and baby spinach)
- 2 medium beets, roasted and diced
- 1 roasted red peper (I’m not against jarred peppers)
- 1/4 cup chopped, roasted pecans
- 1/2 cup macintosh (or any crispy apple) diced into 1cm cubes
- 1/3 cup feta, crumbled
Beets: DO AHEAD
- In a 400˚ oven, roast in pan for a generous hour, until tender. Remove from oven and let cool before peeling skin off.
- Dice into 1/2″ pieces. Set aside until ready to use.
Pepper: DO AHEAD
- Turn bbq/broiler/gas element to medium-high heat. Turning every 5-10 minutes, char outside on/under flame until blackened evenly.
- Remove immediately and place in bowl; cover with sedan wrap. This will steam the pepper, making it much easier to peel the skin off.
- When it’s cool enough to touch, remove skin and cutting into 1″ pieces. Set aside until ready to use.
Pecans: DO AHEAD
- In a cast iron skillet or sauté pan, roast on medium-low heat, tossing often, until evenly toasted – about 20-30 minutes. Remove from heat and cool. Set aside until ready to use.
- In a bowl, put desired amount of dressing in bottom. Put lettuce over top.
- Chop apples, add to bowl.
- Have beets, peppers, nuts and feta ready. Add to bowl as well.
- Toss and serve immediately.
*If you’re not a fan of the famous end-of-meal-soggy-left-over salad, just dress it individually!