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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Endive Salad with Golden Beets, Apples and Anise

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Endive Salad with Golden Beets, Apples and Anise Empty Endive Salad with Golden Beets, Apples and Anise

    Post by Lobo Sun 31 Jan 2016, 4:08 pm

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    Endive Salad with Golden Beets, Apples and Anise
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    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Servings: 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.






    • 7

    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

    Endive Salad with Golden Beets, Apples and Anise Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    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.
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