Tuesday, April 27, 2010

Composed salad with beets and deviled eggs

In the fish salad are: spring red onions, capers, purple carrots. The potatoes are boiled and tossed with garlic and dill, as usual. There are two types of beets — golden and the usual deep red — and are prepared the way Alice Waters says: wash but do not peel, remove stems leaving about 1 inch, bake in a covered pan with a splash of water about an hour, plunge in ice water, remove skins and chop, and let sit in vinegar (no oil) and salt for at least half an hour. The deviled eggs are very simple: along with the yolks, the filling has some prepared mustard and some paprika, and that's about it.

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