Salad of endive, orange and beet with beet vinaigrette -
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Beet |
| 1 | teaspoon | Mustard |
| ¼ | cup | Extra-virgin olive oil |
| 2 | larges | Beets, cooked and cut in half lengthwise |
| 4 | smalls | Endives |
| 2 | Oranges, peeled, seeded, | |
| Salt & freshly ground black pepper to taste pith removed, and separated into sections | ||
| Fresh parsley | ||
| Fresh chervil leaves | ||
Directions
FOR THE VINAIGRETTE
FOR THE SALAD
Prepare vinaigrette: In a large pot of water, add beet and bring to a boil over high heat. Reduce heat to medium-high and cook covered, until beet is tender, about 45 minutes. Drain. When beet is cool enough to handle, peel, trim and cut into quarters.
Place beet in a food processor and process until pureed. The puree will be chunky.
Place a strainer over a bowl, pour in beet puree and press with a spoon to extract juice. In a small bowl, whisk together 2 table- spoons beet juice with the mustard. Slowly whisk in olive oil and season to taste.
Prepare salad: Thinly slice beet halves into the shape of half moons.
Cut endive in half lengthwise, and thinly slice horizontally.
Arrange equal amounts of beet slices and orange sections on 4 plates.
Mound endive in the center and drizzle a generous amount of beet vinaigrette around the edge of each plate. Garnish with parsley and chervil leaves. Serves 4.
House Beautiful/September/93 Scanned & fixed by DP & GG