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“Honeysuckle” Salad

Salads 'n' Sides

“Honeysuckle” Salad

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On my most recent visit to our nation’s capital, I was really looking forward to dinner at a restaurant that had been a favorite destination when I had been there before on business.  Alas, it was no longer in business, but a new restaurant, Honeysuckle, in the same location was a tempting replacement that, like so many restaurants, is gone.  Always looking for a challenge, I tried tackling a buckwheat and chocolate crumble that was sprinkled on my salad; I couldn’t get there. If I ever manage to pull it off, you’ll know about it.  Who’d a thunk a hint of chocolate crunch would make a salad pop!  I did manage a very reasonable facsimile of the salad, which I’m sharing here.

For lack of any other option I named this in homage to it’s source, and like the fragrant pleasure of honeysuckle, it’s simple.

INGREDIENTS

Raw beets, very thinly sliced (4-5 slices per serving)
Little gem lettuce (depending upon size, 2-4 leaves per person)
Buttermilk
Lemon juice (freshly squeezed, for sure)
Chopped pistachio nuts.
Chopped prunes.
Crumbled Nabisco “Famous Chocolate Wafers”
Micro greens (optional)
Tarragon (optional)

DIRECTIONS

Start with a layer of thinly sliced beets.
Top the beets with the lettuce.
Add a bit of lemon juice to the buttermilk; taste and adjust the balance. You can let it sit a bit to thicken, or you can help it along with a trace – just a trace – of cornstarch or xanthin gum. Add a trace of tarragon (optional).
Drizzle the dressing over the lettuce and beets, then garnish with pistachios and prune (about one cut up prune per serving).  Add a few micro greens, then some of the crumbled chocolate wafers (sparingly).

SUGGESTIONS:

This salad presents better when plated, built up in the order suggested in the directions. It pares well with seafood, particularly grilled salmon.

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