The food lab better home cooking through science ( PDFDrive ) 986

PineNutVinaigrette
MAKESABOUTẵCUP
2tablespoonssherryvinegar
1tablespoonagavenectar(orhoney)
ẳcuptoastedpinenuts
1smallshallot,finelyminced(about1tablespoon)
ẳcupextra-virginoliveoil
1tablespoonwalnutoil
Koshersaltandfreshlygroundblackpepper
Combine the vinegar, agave nectar, pine nuts, and shallots
in a small bowl.Whisking constantly, slowly drizzle in the
olive oil, followed by the walnut oil. The dressing should
emulsify and thicken significantly. Season to taste with salt
andpepper.Thedressingwillkeepinasealedcontainerin
thefridgeforupto2weeks;shakevigorouslybeforeusing.


ROASTEDBEETSALAD
WITHGOATCHEESE,EGGS,
POMEGRANATE,ANDMARCONA
ALMONDVINAIGRETTE
Beetsmakemethinkofhoney,andhoneymakesmethink
ofMarconaalmonds,sointothedressingtheygo,witha
handful of pomegranate seeds to give you distinct bursts
of sweet juiciness as you work your way through your
bowl. Celery leaves are an underused part of this staple
vegetable.Let’sput’emtousehere.Andforsomesharp
bite, slices of mild white onion. I love the way they turn
palepinkwhenyoutossthemwiththebeets.
Just those five ingredients, perfectly dressed, would be
enoughforanicebalancedsidedish,butthepointhereis

asaladyoucaneatforlunchordinner.Quartersofhardboiledeggandafewchunksofcreamygoatcheeseround
outtheplate.Eatitfresh,orletitsitovernightandeatit
the next day (make sure to add the eggs at the end,
though, unless you don’t mind pink beet-stained eggs)—
eitherway,it’llbedelicious.