Adorable healthy West Village cafe Nourish Kitchen + Table is already known for its fresh, innovative, delicious salads in Manhattan, but its upping the ante even more this fall.
On October 27, founder Marissa Lippert and executive chef Russell Yows launched “The Toss,” a series in which star chefs from around New York City will create their own seasonal, healthy salads to be featured on the menu at Nourish for a week. Think Marcus Glocker of Batard, Bill Telepan, and Superiority Burger creator Brooks Headley.
“We really wanted to shake things up a little for the fall season, highlighting how amazing and awesome salads can taste and make you feel,” says Lippert, “and have some fun with some friends from other restaurants while doing it.” Bonus: 10 percent of proceeds from the specialty salads will benefit Wellness in the Schools.
To kick it off, Michelin-starred chef Marcus Glocker created this Roasted Beets “Linzer”—and we got the recipe. So, if you can’t get to Nourish to try it (or you do order one and then want to eat it every day for the rest of your life), you can make it at home and impress everyone you serve it to. —Lisa Elaine Held
Get the recipe, now…
Roasted Beets “Linzer”
Editor’s tip: To make it simple instead of super special and up the healthy factor, just skip the linzer straws.
1 lb baby beets (a mix of colors, if possible)
2 Tbsp olive oil
1 sprig rosemary
2 sprigs thyme
3 cloves garlic, peeled
1/4 cup hazelnuts, blanched
1/4 cup sugar
1 cup crème fraîche
2 baby romaine hearts
2 cups mâche salad (or mesclun greens, if you can’t find mache)
1/4 cup red currants
Linzer Straws (recipe below)
Raspberry Vinaigrette (recipe below)
Preheat oven to 375º. Wash and trim beets, season with salt and pepper, and toss with olive oil, rosemary, thyme, and garlic. Place on a shallow baking pan, add a little water, cover with foil and roast until tender, about 45 minutes. When beets are cool, peel and set aside. Turn oven down to 350º.
Combine sugar with ¼ cup water in a small saucepan. Bring to a boil and simmer until sugar is completely dissolved. Add hazelnuts and stir until well coated. Lift nuts onto a small foil-lined baking sheet, discarding excess syrup. Roast at 350º, stirring occasionally, until golden brown, 15–20 minutes. Cool, chop coarsely, and set aside.
Season crème fraîche with cayenne and salt.
Just before serving, brush romaine hearts lightly with olive oil and place on a hot pan, just to color.
To serve: Slice beets into wedges and toss with the vinaigrette. Divide the mâche among four plates and top with the beets. Drizzle a little of the crème around the plates. Garnish with hazelnuts, red currants, grilled romaine, and linzer straws.
2 1/3 all-purpose flour, divided
1 tsp salt
2/3 cup sweet butter
3/4 cup sugar
1 large egg
1/2 tsp cinnamon
1/4 tsp ground cloves
1 lemon zest only
1 orange zest only
1 1/2 cups toasted hazelnut flour
Sift 1 cup all-purpose flour with salt.
Cream butter, sugar, egg, cinnamon, cloves and zest until smooth. Add the flour/salt mixture and blend with the dough hook until smooth and elastic. Cover bowl with a hot damp towel and set aside to rest for one hour.
Add remaining all-purpose flour and hazelnut flour and blend with dough hook until smooth and elastic. Let rest again briefly.
Preheat oven to 325º. Line a dark baking sheet with parchment paper.
Roll dough 1/8” thick and cut into straws 2” by 1/8”. Place straws on baking sheet and bake until golden brown, about 10 minutes.
1/2 cup raspberry vinegar
1/2 cup olive oil
1 cup canola oil
Whisk to combine.