From the Garden Salad

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From the Garden Salad

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This salad from Sage Hill Inn Above Onion Creek is arranged with carrot butter on the bottom of the plate and a 6 minute egg placed on top. Then, add several garden greens plus dollops of pickled beets, pickled mustard seeds, croutons, and shaved vegetables sprinkled about.

Ingredients

Carrot Butter:
Yield is 1.5 Quarts
  • 2 lbs  Carrots, Peel, Medium Chop
  • ¾ lbs  Butter
  • Salt & Pepper

Pickled Golden Beets:
Yield is 1 Pt.
  • 2  Medium Size Golden Beets, Peel, Cut into  ¼ inch thick Batonnet
  • 1 ½ Cups  White Balsamic Vinegar
  • ½ Cup  Water     
  • 2 Tbsp  Brown Sugar
  • 2 Tsp  Salt
  • 4 Sprigs  Thyme

Pickled Red Beets:
Yield is 1 Pt.
  • 2  Medium Size Red Beets, Peel, Cut into ¼ inch thick Batonnet
  • 1 ½ Cups  Champagne Vinegar
  • ½ Cup Water
  • 2 Tbsp  Pink Peppercorns
  • 1 Tbsp  Salt

Pickled Mustard Seeds:
Yield is 1 Cup
  • ½ Cup  Mustard Seeds
  • 1 Cup  Balsamic Vinegar
  • ½ Cup  Apple Cider Vinegar
  • ½ Cup  Water

Recipe Info

For the Carrot Butter:

Boil carrots until soft all the way through. Melt butter but do not brown. In a blender puree carrots and drizzle butter in a slow steady stream to make a hot emulsion. Season generously with salt and freshly ground black pepper. Once fully blended, taste and adjust seasoning.

For the Pickled Golden Beets:

Place balsamic, water, sugar, salt and thyme into a small sauce pan. Heat over medium heat until fully dissolved. Place beets in the pickle liquid and bring to a boil. Once a boil is reached, turn off the heat and allow to cool in the liquid. Beets should have tenderness but still be firm. Cool over an ice water bath and then refrigerate.

For the Pickled Red Beets:

Place balsamic, water, sugar, salt and thyme into a small sauce pan. Heat over medium heat until fully dissolved. Place beets in the pickle liquid and bring to a boil. Once a boil is reached, turn off the heat and allow to cool in the liquid. Beets should have tenderness but still be firm. Cool over an ice water bath and then refrigerate.

For the Pickled Mustard Seeds:

Place mustard seeds in a colander inside a bowl with water and let soak for 15 minutes. After soaking agitate the seeds with your hand until they begin to foam. Rinse in several changes of water. Drain completely and combine the seeds with the vinegars and water in a small saucepan. Simmer over very low heat until the seeds are tender when bitten, about 30 to 45 minutes. Add more water if the liquid has reduced too much.

For the 6 Minute Egg:

Bring a medium size pot of water to a rolling boil. Once the water is boiling carefully submerge the desired number of eggs into the water and cook for 5 minutes and 45 seconds. Once the time is up remove from boiling water and place in an ice bath to cool. Gently crack the shells in at least one spot on the egg to allow the chilled water to run inside the shell. Once cooled, use the back of a spoon to gently break the shell all around the egg and carefully peel the shell off. Place in a container with water for holding.

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