Endive Salad With Golden Beets, Apples And Anise
By á-174942
Ingredients
- WALNUT VINAIGRETTE:
- 2 teaspoons aged red wine vinegar
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1 shallot diced
- 2 teaspoons chopped fresh anise hyssop leaves
- 2 tablespoons walnut oil
- 1 tablespoon olive oil
- SALAD:
- 3 golden beets - (abt 1 lb total) tops trimmed to 1/2"
- 1/2 cup walnut halves
- 4 endives - (3/4 to 1 lb total) quartered, cored
- 2 medium Golden Delicious apples
- Salt to taste
Details
Servings 4
Preparation
Step 1
To make the vinaigrette, in a small bowl, combine the red wine vinegar, balsamic vinegar, salt, shallot and anise hyssop leaves. Let stand for 10 minutes. Whisk in the walnut oil and olive oil.
In a covered steamer over boiling water, steam the beets until tender when pierced, 25 to 40 minutes. Remove from the heat and let stand until cool enough to handle. Cut off the stems and slip off the skins. Cut the beets into thin wedges and toss with 1 tablespoon of the vinaigrette.
Meanwhile, preheat an oven to 350 degrees. Spread the walnuts on a baking sheet and toast until fragrant, about 7 minutes.
Cut the endives into long, thin slivers. Set an apple upright on a cutting board and cut 1/4-inch-thick slices off each of 4 sides of the apple. Cut the slices into long strips. Repeat with the remaining apple.
In a bowl, toss the apples with the endives, walnuts and the remaining vinaigrette. Season with salt. Divide the salad among 4 salad plates or bowls and top with the beets.
This recipe yields 4 servings.
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