Endive Salad with Golden Beets, Apples and Anise
For the walnut vinaigrette:
- 2 tsp. aged red wine vinegar
- 1 tsp. balsamic vinegar
- 1/4 tsp. salt
- 1 shallot, diced
- 2 tsp. chopped fresh anise hyssop leaves
- 2 Tbs. walnut oil
- 1 Tbs. olive oil
3 golden beets, about 1 lb. total, tops trimmed
to 1/2 inch
- 1/2 cup walnut halves
- 3 or 4 endives, 3/4 to 1 lb. total, quartered and
- 2 medium Golden Delicious apples
- Salt, to taste
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 Tbs. of the vinaigrette.
Meanwhile, preheat an oven to 350°F. 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. Serves 4.
Adapted from TASTE Magazine, Shades of Pale, by Deborah Madison.