I honestly don’t know if I invented the flat salad or not. I just know that I have been serving salad this way for years. My friend Brennan has been urging me to blog about the delights of the flat salad, so here goes.
A flat salad is served on a large platter, not in a bowl. The greens are spread out on the platter. The salad toppings are distributed evenly across the top. The dressing is drizzled all over the salad at the last minute. There is no tossing. The beauty of this is simple: every serving has the good stuff. There’s no digging around for the veggies or the croutons. Also, the salad can be made hours in advance, undressed. I cover it with damp paper towels and plastic wrap, and it’s ready to go in seconds.
- 2 golden beets
- 2 red beets
- 1 Spring Mix bag of salad (I know, I know)
- 1/2 C. fresh blackberries
- 4 T. Olive Oil
- 3 T. Champagne Vinegar
- 1 t. sugar
- 1 t. Dijon mustard
- salt and pepper
Place the beets in a pot of boiling water and boil until tender, about 15 minutes. Under cold running water, slip off the peels and discard. When the beets are cool enough to handle, slice them into thin rounds. Arrange the lettuce on a rimmed platter. Distribute the beets evenly among the lettuce, followed by the blackberries. Cover with a damp paper towel and plastic wrap and refrigerate until ready to serve. Meanwhile, make the dressing by combining the olive oil, vinegar, sugar, and mustard, and a generous pinch of salt and pepper and shake or whisk until the dressing is creamy and emulsified. Just before serving drizzle the salad with the dressing. There is no need to toss, the dressing will distribute itself as the salad is served. I like to hit the whole thing with a little more salt and freshly cracked pepper before serving.