Secrets of the Best Chefs

Funky Lettuce Salad with Beets, Feta, and

Creamy Meyer Lemon Dressing

Serves 2 to 4

A battle of good versus evil is waged on the plate when you serve

up this salad, which gets its name from all the “funky” lettuces

from the Santa Monica farmer’s market Dotolo used when he

made this with me at Animal (Vulcan lettuce, red oak, deer tongue,

gem). The good comes from all the wholesome elements—the

lettuce, the beets, the avocado—and the evil comes from all the

naughty, fatty elements (sour cream, feta cheese, fried pita chips).

What you wind up with is a big pile of colorful stuff, covered in

white, and if evil wins out (as it often does), it’s decadent enough

to convert even the most ardent salad-hater.

FOR THE DRESSING

1 shallot, minced

½ cup fresh Meyer lemon juice (or regular lemon juice will

do)

1 cup sour cream

½ tablespoon kosher salt

1 teaspoon sumac (see Resources), optional

FOR THE BEETS