Red Beets, Crispy Chickpeas, Goat Milk Dressing
- 454 g (1Lb) cleaned and picked, baby kale
- 227 g (1/2Lb) red beets
- 120 ml (1/2 cup) red wine vinegar
- 30 g (1 tbsp) white sugar
- 50 g (1/4 cup) canned cooked chickpeas
- 350 ml (1 ½ cup) goats milk
- 250 ml (1 cup) mayo
- 20 g (4 tsp) honey
- 5 g (1 tsp) lemon juice
Baby Kale Salad
This was the first salad ever made for Branca, and still my favorite. Branca opened last fall and I really wanted a leaf that could hold up to the cold weather. Kale is perfect because its heavier then most leafs. When combined with the beets it’s a salad that can be eaten as a main. Add a slice of turkey and you have a meal that I guarantee will fill you. Also an added bonus is the dressing is made from goats milk so its lactose free. This salad was built with the cold weather in mind.
Place red beets in a pot. Add red wine vinegar and sugar. Fill with water until beets are completely covered. Cook for 1.5 hours or until the beets are tender enough to pierce with a knife. When beets are cooked remove skin with a clean rag and cut into large dices. Turn tabletop deep fryer to 375F. Dry chickpeas and fry until crispy, approx. 3 minutes. In a blender add goats milk, mayo, honey, and lemon juice. Blend until smooth. Mix kale, beets, and chickpeas. Add desired amount od dressing. Serve in a large bowl.
Serve by placing the shrimp escabeche in a nice bowl. The crispy tostones, hung yogurt, and sliced avocados are accompaniments to the dish. Guests are meant to build their own bite.