Traci Des Jardins, the acclaimed chef of Jardiniere in San Francisco, has been recognized annually as one of the top 3 chefs in the San Francisco Bay area since the restaurant's inception in 1977. Committed to organic and sustainable foods, Traci creates menus that reflect the best the season has to offer, as this beautiful spring salad demonstrates.
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Thoroughly wash the beets, drizzle with 1 tablespoon of the olive oil, and season generously with salt and pepper. Place in a baking dish, cover with foil, and cook 45 minutes or until tender. Cool, then peel and cut into wedges. Set aside.
Blanch the beans in ample boiling water until just cooked and bright in color. Drain, and immediately plunge into a bowl of ice water to stop the cooking. Drain again when cool.
Make a vinaigrette by whisking together the 1/4 cup olive oil and vinegar. Season to taste with salt and pepper.
To make the Sauce Gribiche, pass the yolk through a fine sieve set over a bowl. Discard the egg white or reserve for another use. Add the mustard to the yolk and slowly add the olive oil, whisking constantly. Add the vinegar, capers, and herbs. Season to taste with salt and pepper.
To serve, toss the salad greens, beans, chives, and shallots together with half of the vinaigrette. Season with salt and pepper and place in the center of plate or platter. Toss the beets in the remaining vinaigrette and season to taste. Drizzle the Sauce Gribiche around the greens, then arrange the beets around the salad. Serve immediately.