Meeting Nancy Silverton and her beet salad

This post is long overdue. Last month chef Nancy Silverton of Mozza Mia and founder of LaBrea Bakery came to Minneapolis to present her book at Macy’s. I was fortunate enough to get a chance to see her in action during the demo, but also to meet her for a quick interview.

Nancy Silverton at Macy's

We talked about baking bread, and pizza and of her current passion for focaccia di Recco. We chatted about Italy and she told me that the secret to great bread baking is having your own natural yeast. She also told me that natural yeast is much more hardy than you would think and has re-awaken the interest for making my own yeast. As for her creations

There are chefs who have it and chefs who don’t. Where it is that ability to bring a dish from good to great. It is that undefinable thing that makes you say: this dish is perfect. And chef Silverton has it. Without a doubt. I tried some of her creations during the demo and even if they were mostly simple salads, something made them special and unforgettable.

A great salad

So once I got home, I have started flipping through her book to try some of here recipes and I have been attracted by more than one. I love how she doesn’t just give you a recipe, but she tells stories about recipes, ingredients and people as she explains how to get that perfect dish.

Since I have been occupied with my dissertation and defense, I have only gotten around to try only one: the recipe for a simple beet salad.

Beet salad with horseradish vinaigrette

The dressing has horse radish and mustard and vinegar and oil and is just amazing. I could eat it by the spoon. It goes great with the beets because it complements their sweetness. And I love how spicy horseradish is.

Meeting Nancy Silverton and beet salad

Ingredients

  • Red and golden beets
  • 2 tbsp vinegar
  • 2 tbsp mustard
  • 1 tsp salt
  • 3/4 tsp pepper
  • 4 tbsp oil
  • 3-4 tbsp horseradish

Directions

  1. Oven roast the beets until well cooked.
  2. In a jar, pour all the ingredients. Close the jar and shake it to emulsify all the ingredients.
  3. Pour the dressing on the beets, let them marinate for a while before serving to allow all the flavors to mingle.

Notes

adapted from Nancy Silverton - Mozza Mia

Anyway, after this success I have decided that I absolutely want to try the egg yolk and ricotta ravioli they look so amazing! Have to try it. I also earmarked the recipes for torta della nonna, an amazing orata wrapped in fig leaves, most of her pasta and pizza recipes and all of those delicious appetizers. Will have some work to do to get to the bottom of this!

 

Full disclosure I received the book and a small compensation from Macy’s in exchange for this post. And I do fully believe the book is awesome and that Nacy Silverton is a great cook!

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One Response to Meeting Nancy Silverton and her beet salad

  1. Simple and beautiful salad. I have the Mozza cookbook…. Love it. :)

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