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SALAD OF ENDIVE,ORANGE AND BEET WflH BEET VINAIGRETTE Recipe

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This recipe for SALAD OF ENDIVE,ORANGE AND BEET WflH BEET VINAIGRETTE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For the Vnaigrette:
I medium beet
I teaspoon mustard
cup extra-virgin olive oil
Salt and freshly ground black
pepper to taste
For the salaL
2 large beets, cooked and cut in half lengthwise
4 small endives
2 oranges, peeled, seeded,
pith removed, and separated into sections
Fresh parsley
Fresh chervil leaves

Directions:
Directions:
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 chunk 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 tablespoons 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

Number Of Servings:
Number Of Servings:
4

 

 

 

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