Endive Salad with Golden Beets, Apples and Anise
Prep Time:
30 minutes
Cook Time:
35 minutes
Servings:
4
Serves 4.
This pretty, classic combination is made even prettier by pairing golden beets with red endive and slivers of crunchy Golden Delicious apples. Anise hyssop is an herb in the mint family. Its aromatic anise flavor complements the slight bitterness of endive and the sweetness of the beets and apples. If you can't find anise hyssop, use 1/4 tsp. crushed aniseed to flavor the vinaigrette.
Ingredients:
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
cored - 2 medium Golden Delicious apples
- Salt, to taste
Directions:
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 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.
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.
Serves 4.