Did you see the recent sandwich feature in NY Mag? (Drool!) 101 of NYC’s finest handheld meals. One in particular, the Scuttlebut from Saltie in Brooklyn caught my eye. It’s a vegetarian sandwich (which, let’s face it, are often uninspired) described in print as “an absurdly unwieldy Technicolor medley of vegetables, feta, and eggs.” Looks yummy, but hard to eat.
Clearly the work of geniuses, it inspired me to make my own old-fashioned layered salad version for a barbecue over the weekend. It was a hit and will become a staple this summer.
To make it:
Hard-cook 3 or 4 eggs. Roast a bunch of beets (sealed in a foil packet) at 400 degrees until tender; cool, peel, and slice into small wedges. Cook a pound of trimmed green beans until tender; cool in an ice bath and cut into 2-inch lengths. Make a vinaigrette by combining a spoonful of Dijon mustard, a few pinches of sugar, red wine vinegar, salt and pepper in a bowl. Whisk in some quality olive oil and stir in a sprig’s worth of chopped tarragon and some chives. Pour half the vinaigrette over the beets and the other half over the beans; let marinate for at least 10 minutes. Mound the beans in a serving bowl. Top with the beets, hard-cooked eggs (sliced), a smattering of crumbled feta, and some chopped parsley and chives. Drizzle with more olive oil and season with some freshly ground pepper and flaky salt.