Serves 8-10 people


For the Salad

2-3 heads butter lettuce, washed and dried
2 bunches baby chiogga beets, roasted
1 pint heirloom cherry tomatoes
2 avocados, sliced
1 cup whole blanched almonds, fried in oil and salted

For the Vinaigrette

3 tablespoons sherry vinegar
Zest and juice of 1 seville orange
1 tablespoon dijon mustard
½ cup extra virgin olive oil
Salt and pepper, to taste


For the Salad

Clean the beets then toss them with oil and salt and transfer them to an oven proof dish and add about a half cup of water. Cover with foil and roast in a 400° oven for 45 minutes or until soft. Once roasted, peel and slice into wedges. In a small sauté pan, heat up about ¾ cup vegetable oil over medium heat. Add the almonds and fry until golden then remove with a slotted spoon and toss with sea salt. Combine all ingredients and prepare them to be dressed.

For the Vinaigrette

In a blender, add the vinegar, mustard, orange juice and zest and blend until smooth.
While blending, slowly drizzle in the olive oil until emulsified. Season with salt and pepper.

To Assemble

Toss all salad ingredients with vinaigrette and artfully arrange on a platter.

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