Years ago I happened upon the stunning pink lettuces known as Millennial Pink or Radicchio La Rosa del Veneto. Back then I created a Pretty in Pink Salad for Easter dinner that had a fair amount of ingredients. After talking to some readers recently, I found out that they wanted simpler recipes* so I decided to create a scaled down version of that salad and test it out for small dinner party. And since it’s almost Easter again, I figured that this edition of the pink salad might be an easier one to pull off for your Easter holiday meal.

*Side note: Given this valuable feedback (which I greatly appreciate) I will be posting some super easy, weeknight meals. It didn’t occur to me to provide simpler meals as I figured they might seem like obvious combos or too simple to warrant a post. But I have since learned that they are helpful. More to come soon.

Back to rose colored lettuces.

There is something about the color of these leaves that grabs me every time. The look and feel is soft and delicate. It makes me feel like I should be hosting an elegant tea party with fussy floral plates. Since the flavor is quite subtle, pairing it with the sturdier structure and definitively more bitter tones of radicchio creates a nice balance. I will admit that these lettuces are not easy to find. Traditional grocery stores probably will not carry them. Since they are from the radicchio family, Italian Specialty markets carry them, which is where I buy mine.

As I mentioned this was being tested out for a dinner party with our friends, Tecla and Scott, up at our country house. Since I knew Juancarlos and I had plans most of the day before their arrival, prep was key in being able to get the meal to the table without too much fuss. This turned out to be a great make ahead, and assemble later salad.

Ingredients

Serving 4
4 medium Red Beets (I figured 1 beet/person)
1 head of Pink Lettuce
1 head Radicchio
1 small shallot
1/2 tsp each of Thyme
1/4 tsp each of Salt & Pepper
Oil
Goat Cheese, I used about 2 tbsp/person

Dressing
1/2 c Oil
2 Tbsp Red Wine Vinegar
2 tsp Whole grain Mustard
3-4 Tbsp Lemon Juice
Salt, Pepper

Instructions

Peel and cut the beets into small chunks. I recommend wearing gloves when preparing beets as they easily stain hands, clothes and anything they touch.
In a bowl, combine the dry spices and oil, whisk and add the beets to coat.

3. Place the beets on a baking sheet and roast at 425 degrees until lightly browned and tender. Set aside. (You can make these a day ahead and store in container in the fridge.)

4. Cut 1/2” thick rounds off the end of the radicchio and secure with a toothpick. Chop the remaining radicchio into shreds. (If you are preparing this ahead of time, place in a container with a dry paper towel on top, or wrap with paper towel and place in plastic bag until time of assembly)

Side note: It occurred to me that it would be easier to place the toothpicks into the radicchio first, then cut rounds. Work smarter.

Place the toothpick through the middle to hold the leaves together.

5. While the beets are roasting, grill the radicchio rounds in a pan with olive oil, salt, pepper until charred and softened. (If making ahead, let cool, then store in fridge in a sealed container.)

6. Wash and separate the outer leaves of the pink lettuces to find ones that can be used for the cups to hold the salad, and place them on individual plates. Chop the remaining lettuce and radicchio for salad base.

The size of this lettuce are ideal for lettuce cups.

Chop the rest for the ‘meat’ of the salad.

7. Thinly slice the shallots.

8. To make the dressing, simply whisk together all the ingredients.

9. To assemble, place the pink leaf on the plate, then fill with the lettuces and the beets. Place the grilled radicchio on the plate. Top with goat cheese and sprinkle the shallots on top and drizzle with dressing.

Note: This can be a hot/cold salad as well. Simply warm the beets and radicchio right before assembly.

I love using the larger leaves as a cup to hold the salad.

This salad was enjoyed by all, as there was not a single leftover on the plates.

Here are just some of the other dishes we served. Since this was my first real dinner party at our country house, I was getting my entertaining feet wet and wasn’t able to photograph the full menu.

Rice Cakes with Parmesan, Salami, Pea Shoots, Grapes, Olives

Crostini with Onion Cream Cheese & Smoked Salmon, Crostini with butter & anchovy

Pappardelle in Brown Butter Sage Sauce

You know me, I always set a table, even in the country. I brought the floral cloth and napkins from our home and then used the placemats and dish & glassware from the country house. As you can see, this is a simple table set up. It doesn’t have to be all decked out to feel purposeful.

I used a remnant material to add some color and fun to the table. It doesn’t have to be all jazzed up, just a tad of effort to make it feel special.

Another wonderful evening with our friends… country entertaining that warms my heart.

Tecla and Scott. The best dinner guests.

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I haven’t been traveling into the city lately. Much to my sadness, since the urban jungle definitely energizes me. Things to do. People to see. You know, the pulse. The visual impact. The pace. The unusual. The swirl of life.
So, no city, no train, no Grand Central, no flower buying from Dahlia.
Woe is me.

But wait, no need to fret, if my schedule isn’t cooperating just check on others' availability. “Hello, hubby? What are your plans for today?”

Such was my fortune this past week, when JuanCarlos’ meetings took him into the city. Yeah, hurray for me! I didn’t give him any specifics. No flower type. No color preference. I just shouted out from the car as I dropped him off “Get me flowers!…” Please.

And so he obliged. He has good taste, so I knew his choices would be solid. He is a designer after all, so he had that in his favor. With no flower type in mind, he gazed at his options and as usual sunflowers first caught his eye. He adores their big yellow faces. Yet he knew I would want more than just sunflowers to work with. It was the soft color of the roses that lured him in. Soon after he grabbed some green by the way of Kale cabbage stalks and a pop of purply blue from Salvia.

Lucky me. When I saw his choices, I blushed with glee. They gave me a sense of calm and excitement simultaneously. I was lured in, too.

Kale Cabbage stems, Salvia, Roses, patiently waiting their purpose.

Now looking at these, even JC admitted, that the natural approach would be to leave their stems long and just nicely arrange them in a large, tall vase. But I saw something different. I saw a sense of order with a dash of whimsy. I realize that maybe I get more dreamy about things than most. They are just flowers, right?

To me they are so much more. They are nature. They are beauty. They are colors and shapes and fragrances that touch my senses. I love catching their grace as I walk by them. I get such joy when I see them stand proudly showing off their natural allure and arranged in ways that showcase their special attributes. So for me, it’s not just flowers. And that especially goes for roses. I dreamed of something a bit different for these pale whispers. We have all seen roses in one big bunch a million times. Of course, they look gorgeous like that. They’re roses. Duh, gorgeous.

I immediately went for my metal rectangular low vessel and knew it would be a good fit.

Using frogs, those spiky plates that help flowers stay exactly where you want them, I placed the cabbage stems in an orderly row that be the center point of the arrangement.

I have three different types, and used all three for this arrangement due to the long length of the vessel.

Once I placed the cabbage stalks into the vessel, I found the right height for the roses so their tops hit just above the bottom of the cabbage leaves. Then using that as a guide, I cut all the rest of the roses to the same length. Next, I began lining up the roses around them like a moat around a castle. Thus, building on that theme of ‘order’ I had in mind.

Using my first rose to guide me for all the rest.

Different heights create more dimension.

Onto the whimsy. By placing the Salvia in and around the entire arrangement, peeking out they created a weeping, breezy feeling, softening the hard lines of all the ‘order’. Plus, added a contrasting color punch.

Little note; when I cut the Salvia to size, the bottom part of the stems still had greens. I used those to fill in the spaces and create volume.

Nothing wasted.

Everything gained.

I love this sweet arrangement. Ordered whimsy. I know I am showing a ton of different shots but I can’t seem to get enough of all the pretty angles.

Although I placed it on our dining room, I created the arrangement in the kitchen. All the while I kept getting glimpses of the giant golden LOVE sign my dear friend, Dominique, gave me.

See the faint lines of love in the background?

Clearly, love shows up often in my home.

I couldn’t help but think of her as I made this pretty in pink beauty and giving thanks to her friendship, her thoughtfulness and feeling blessed to have her in my life. She definitely represents order and whimsy. She gets stuff done and has fun doing it. Top that with a cosmic giggle as I rejoice on sharing this post precisely now, since tomorrow, September 15th, is her birthday. Here’s to blushing with joy on all the goodness you bring to the world, and to my life… with golden LOVE. Happy Birthday, Dominique!