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.
Castello Monaci 2019 Kreos Negroamaro Rosato (Salento); $14, 90 points. The beets here—along with the salad’s overall heft invite a deeper-hued wine. This rosato from southern Italy offers rich fruit against a slick citrus and stone backdrop, with enough weight and heft to stand up to the hearty salad.
Case Paolin NV Col Fondo (Asolo Prosecco Superiore); $29, 92 points. 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.” The lees match with the nuttiness of the dressing, yet the wine’s brightness helps cut through the richness.