Bull’s Blood Beet Microgreens
We signed up for a local deliver-to-your-door food thing here in Austin (Greenling) but so far the results have been mixed. We ordered parsley but we got curly parsley (who uses curly parsley?). One week we ordered baby greens and we got beautiful mesclun greens. The next week, with the same order, we got pre-packaged baby lettuce. The potatoes have been small but good and their ’surprise’ items have run the gamut.
But this week, I was in for quite a surprise.
I have a thing for microgreens and I’ve no idea why — they’re elegant, delicate, they can add color and a touch of flavor without making the dish into a salad. So being as I use them mostly as a garnish and the packages to which I have access are few, when preparing our New Year’s Eve dinner, I had to separate, by hand, the bright Bull’s Blood Beet microgreens from a package of Mediterranean greens. It took over an hour. Ick. I looked on the website of the grower and I was saddened to find out that many varieties are only available to the consumer through blended packs like the one I’d sorted through.
I arrive home and the wife tells me that I’ll be happy with the surprise. Sure enough, an entire package of Bull’s Blood Beet microgreens!
I love these because they’re a great color and they add just a hint of sweet beet flavor to a dish. I know there are contingents of people who don’t like beets, but this isn’t an overpowering beet taste, just a touch along with a bit of pepper and a bit of ‘fresh’ from the greens themselves.
So before they go bad, I had to do something with them. The result is the following recipe (which I will warn, doesn’t have the usual number of exact measurements):
Bull’s Blood Beet, Watercress and Warm Prosciutto Salad
Ingredients:
Watercress, leaves only (enough to cover the bottom of 4 medium sized salad plates completely)
4 semi-thick slices of prosciutto (about 1/16th of an inch thick or so)
grated Parmigiano-Reggiano cheese (enough to sprinkle lightly on the greens and a bit heavier on the bacon)
1 small package Bull’s Blood Beet microgreens
Dressing (recipe to follow)
Directions:
Slice prosciutto into small planks and saute them on medium heat until desired done-ness (I prefer slightly crispy). A bit of oil can be used but it is not necessary. Set aside and let cool a bit though not completely. If necessary, remove excess oil by placing bacon on a paper towel.
Gently toss the watercress leaves in around 4-6 tablespoons of the dressing or until minimally coated. You want the flavor and the knowledge that the dressing is there, but not be overwhelmed. There will be leftover dressing and a lot of it. Enjoy.
To plate:
Cover the bottom of a salad plate with one layer of the dressed watercress. In the center, pile the slices from one piece of prosciutto. Lightly dust the watercress with the cheese and cover the bacon with a bit more liberal dose. Pile a good helping of the beet greens, undressed, on top of the bacon.
Options and notes:
Prosciutto is not for everyone and it might be hard to find sliced a bit thicker — it can be replaced in this recipe by regular bacon cooked however you like or, if pig is not your fancy, I’ve tried a similar recipe with bresaola (air dried beef). I also do not salt the greens in this dish as the bacon and Parmigiano will provide ample seasoning. If you work quickly, the bacon will slightly wilt the watercress. If there are any left over bacon drippings, those can be poured on as well.
Dressing: Sherry-Yuzu Agave and Dijon Vinaigrette
Ingredients:
1/4th cup sherry vinegar
1/4th cup yuzu vinegar
1/2 tablespoon dijon mustard
1 small shallot, diced
1 1/2 tablespoons dark agave nectar or honey
1 1/2 cups grapeseed oil
Salt and pepper to taste
Directions:
In a mixing bowl, whisk together vinegars, mustard, shallot, honey (or agave nectar), a pinch of salt and a few grinds of pepper. Continue whisking briskly while pouring the oil in a steady stream. Once the dressing is emulsified, set aside and let flavors come together. Re-season as necessary.
Options and notes:
This dressing is best made a day ahead of time and will keep for around a week. The amount of oil can be adjusted to your liking; the above represents the usual 3-to-1 vinaigrette ratio though I prefer my dressings closer to broken. A mild extra virgin olive oil or vegetable oil could be used in place of the grapeseed oil. Yuzu has a lemon-ish flavor and lemon flavored vinegars might work as a substitute but taste as you go as I’ve not tried them!
Bon appetit!