Courtesy Scarlett Lindeman, chef/co-owner, Cicatriz, Mexico City
At Cicatriz, this is called The Big Salad, an homage to the Seinfeld episode. Chef and Co-owner Scarlett Lindeman says the recipe is more of a guide to make use of what you have on hand, with hearty greens and creamy dressing as a base. In addition to the ingredients below, she may include wild rice, pickled onion and sprouted lentils. Feel free to use sliced hard-boiled eggs or warm poached ones instead of soft-boiled, too.
- 6 ounces kale, ribs removed, thin sliced
- 1 packed cup baby arugula or baby spinach
- ½ cup fresh basil, mint or cilantro leaves
- ½ small red onion, sliced paper-thin
- 3 small cooked beets, diced
- 2 avocados, pitted, peeled and sliced
- ¼ cup toasted pumpkin seeds (pepitas), sunflower seeds or pine nuts
- 4 soft-boiled eggs, peeled and halved
- Tahini-Yogurt Dressing (ingredients and recipe below)
In large bowl, combine kale, arugula, herbs and onion. Toss with just enough dressing to coat. Arrange beets, avocados and pepitas on top. When ready to serve, top with soft-boiled eggs. Serves 4.
- 1 cup plain yogurt
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1 small garlic clove, grated
- 2 tablespoons white vinegar or lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
Whisk all ingredients in large bowl until smooth. Makes about 1½ cups.
DeMorgenzon 2018 DMZ Rosé (Stellenbosch). The beets here—along with the salad’s overall heft invite a deeper-hued wine. This rosé, a blend of seven grapes, has ample acidity and bright red-berry flavors, with a mouthwatering finish of fresh citrus and tart strawberry.
Zanotto 2017 Col Fondo di Collina (Prosecco). Bottle-fermented on its lees, this unfiltered frizzante is a delicious example of the col fondo style of Prosecco, which roughly translates to “with sediment.” Jake Lindeman, the wine director at Cicatriz Café, says, “The lees amps up the nuttiness of the dressing, but there’s enough acidity to cut through its richness.”