Pickled Beet And Endive Salad With Feta Cheese And Walnuts Recipe - Cooking Index
Pickled Beet And Endive Salad With Feta Cheese And Walnuts Recipe - Cooking Index
| Vinaigrette | ||
| 1 | Shallot - minced | |
| 1/3 cup | 78ml | Sherry wine vinegar |
| 1/2 cup | 118ml | Canola oil |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Salad | ||
| 3 | Beets | |
| 2 cups | 474ml | Pickling juice |
| 30 cups | 1200g / 42oz | Belgian endive leaves (small) |
| 1 | Pear - peeled, cored, | |
| And thinly sliced | ||
| 1 cup | 146g / 5.1oz | Soft goat cheese - crumbled |
| 3/4 cup | 177ml | Walnuts - toasted, and |
| Coarsely chopped | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils. Season to taste with salt and pepper.
To prepare the beets: Peel the beets and place in a small saucepan with salted water. Bring to a boil and cook for 15 to 20 minutes, or until tender.
Drain the beets and cool slightly. Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours. Drain, discarding the pickling juice. Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper.
This recipe yields ?? servings.
Serve with Gallo of Sonoma Chardonnay
Source:
Athenos' recipe archive at http://www.athenos.com
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