Cook The Book: Market Salad

• 1 medium beet, trimmed
• 4 large eggs
• 8 asparagus stalks
• 4 cups chopped romaine lettuce (from about 2 heads)
• 1 carrot, peeled and grated (1 cup)
• 1 tomato, chopped (1 cup)
• 1 English cucumber, peeled, seeded, and cubed (3/4 cup)
• 3/4 cup chopped kalamata olives
• 3/4 cup chopped Grilled Red Onions (recipe follows)
• 4 marinated artichoke hearts
• House Vinaigrette (recipe follows)
• Chopped fresh chives, for garnish
• 2 red onions
• 1 tablespoon extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 teaspoon kosher salt
• Small pinch of dried oregano
• Small pinch of dried thyme
• 1 tablespoon Dijon mustard
• 1 1/3 cups extra-virgin olive oil
• Freshly ground black pepper

1. Preheat the oven to 425u0b0F.
2. Wrap the beet tightly in aluminum foil and place the foil packet on a rimmed baking sheet. Bake until the beet is fork, about 1 hour. Cool, then slip off the skin, and cut the beat into cubes.
3. Meanwhile, place the eggs in a medium pot and fill with water to cover by 1 inch; bring the water to a boil. Immediately turn off the heat. Cover the pot for 3 minutes. Uncover and let the eggs cool in the water. Peel and halve lengthwise.
4. Bring a large pot of salted water to a boil. Fill a large bowl with water and ice. Boil the asparagus until crisp-tender, 1 to 1 1/2 minutes. Plunge immediately in the ice water; drain well.
5. Divide the romaine among 4 dinner plates. Scatter the beets, carrot, tomato, cucumber, olives, and onions over the romaine (like a pizza pie). Cross two asparagus stalks over the top of each salad. Top each with two egg halves and a marinated artichoke heart. Drizzle with vinaigrette and garnish with chives. Serve immediately.
6. Preheat the broiler.
7. Roughly chop the onions and toss with the olive oil. Spread the onions onto a rimmed baking sheet and broil until golden brown, about 5 minutes. The onions will keep in the refrigerator, covered, for up to 3 weeks.
8. In a bowl, whisk together the vinegar, salt, oregano, and thyme until the salt dissolves. Whisk in the mustard. Whisking constantly, slowly drizzle in the olive oil until fully incorporated. Season with salt and pepper to taste. The vinaigrette will keep in the refrigerator, covered, for up to 1 month.

eggs, stalks, romaine lettuce, carrot, tomato, cucumber, olives, red onions, hearts, vinaigrette, fresh chives, red onions, extravirgin olive oil, red wine vinegar, kosher salt, oregano, thyme, mustard, extravirgin olive oil, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2010/04/cook-the-book-market-salad.html (may not work)