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.
Published: June 20, 2019
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.
Tahini-Yogurt Dressing Ingredients
Tahini-Yogurt Dressing Dressing
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.