Barbina


 
The Barbina is the most popular salad at Gigi Trattoria. Almost every ingredient is purchased locally and variations throughout the seasons include the omission of butternut squash and inclusion of asparagus, string and wax beans, and snow peas. The vegetables are always roasted to heighten their natural sweetness and concentrate flavors. Gigi customers appreciate the variety of flavors and textures and request that the Barbina never leave the menu.

Makes 4 servings

   Salad:

• 4 medium beets (about 2 to 3 inches in diameter), preferably red and golden
• 10 ounces mixed seasonal mushrooms
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 cups diced butternut squash
• 8 cups (about 6 ounces) mixed baby greens, preferably organic
• 6 ounces crumbled Coach Farm goat cheese, room temperature
• 1/3 cup crushed toasted walnuts
  

   Sherry Shallot Vinaigrette:

• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon finely chopped shallot
• salt and freshly ground black pepper
• 1/2 teaspoon fresh chopped thyme leaves
• cold water, as needed

1. Preheat heat the oven to 375 degrees F.

2. Roast the beets, lining the bottom of a baking dish or cast iron pan with kosher salt (this will absorb any bleeding, which is particularly important if mixing red and yellow beets). Place the beets in the pan, cover tightly with foil and bake until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel the skins and slice into thin (approximately 1/8 inch) rounds. Reserve yellow and red beet slices separately.

3. Increase oven temperature to 450 degrees F. Using a moist kitchen or paper towel, wipe the mushrooms clean and remove tough portion of stem if present. Halve or quarter and large mushrooms, and place in one layer in a small roasting dish. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to combine. Roast for 10 to 12 minutes, until juices are nearly evaporated and outside edges begin to brown. Remove pan from oven and turn mushrooms with a spatula; continue roasting until mushrooms are uniformly brown and all liquid has evaporated, 5 to 7 minutes longer. Set aside to cool.

4. While the mushrooms cook, place the butternut squash in a roasting pan just large enough to hold in 1 layer. Drizzle with remaining tablespoon of olive oil, season with salt, and toss to combine. Roast until they can easily be pierced and are lightly browned, 15 to 20 minutes. Set aside to cool.

5. Prepare the vinaigrette: Place the first four ingredients in the work bowl of a food processor or blender. Process until smooth; if necessary add a little bit of water and process again to thin to desired consistency. Transfer to a small bowl, season with salt and pepper, and stir in the thyme. Use immediately or cover and refrigerate for up to 3 days.

6. Assemble the salad placing a circle of slightly overlapping beets on the bottom of each serving plate; leave a 2-inch margin along the outside edge. Place the baby greens, mushrooms, and butternut squash in a large mixing bowl, add the vinaigrette, and toss to combine. Place a neat mound of the salad in the center of the beets. Scatter Coach Farm goat cheese over the salads and sprinkle with toasted walnuts. Serve immediately.