At farm-to-table temple The Dressing Room in Westport, CT this salad changes six times a year with fall ingredients, including sweet potatoes and parsnips. But no matter the seasonal produce, there’s always a nut, friseé and creamy goat cheese — a wonderfully creamy combination. If you can’t find sea island peas, black-eyed peas will work as well.
- 1/3 cup white wine vinegar
- 1/2 pound baby carrots, cut into 1/4-inch dice
- 1/2 pound celeriac, peeled and cut into 1/4-inch dice
- 1/2 pound sweet potatoes, peeled and cut into 1/4-inch dice
- 1/2 pound parsnips, peeled and cut into 1/4-inch dice
- 1/2 pound sunchokes, peeled and cut into 1/4-inch dice
- 2 apples, peeled and cut into 1/4-inch dice
- 1/2 pound friseé lettuce, chopped
- 3 tablespoons parsley, chopped
- 3 ounces goat cheese
- 1 tablespoon mustard
- 3 ounces lemon juice
- 1/4 cup sea island peas
- 1/4 cup roasted almonds
- 2 cups canola oil
- Blanch the vegetables individually, chill and set aside. In a medium-sized saucepan, bring the vinegar to a simmer over medium heat, add the chopped vegetables, remove from the heat and set aside.
- Strain the chilled vegetables through a sieve. Reserve the vinegar and the vegetables separately.
- In a large bowl, mix together the apple, frisee, parsley and goat cheese.
- Add the reserved vinegar, mustard, lemon juice and canola oil and toss well. Season to taste with salt and pepper.
- Add the peas and almonds to the bowl and toss to mix.
- Divide the salad among 12 small bowls or plates.