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Kitchen Notebook

December 13, 2018

Shaved Chioggia Beet & Endive Salad with Blood Orange Vinaigrette

15 Mins

15 Min

  • 2 heads Endive
  • 1 Chioggia Beet
  • 2 Blood Oranges, 1 juiced for dressing, 1 cut into segments for garnish
  • 1 tsp finely chopped Shallots
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • 1 Tbsp Sherry Vinegar
  • 1 cup Olive Oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Pepper

To make the vinaigrette, whisk together juice, shallots, mustard, honey and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with sea salt and pepper.

While the dressing flavors marinate, prepare the fresh ingredients for the salad. Using a mandolin or sharp chef’s knife, very thinly slice beets into rounds. Next, segment the blood orange. Pro tip: to segment the citrus, cut of the top and bottom so that the fruit stands up on the cutting board. Carefully cut away the peel starting at the top and using the fruit as your guide. Cut in pieces until the peel is off the entire fruit. Then cut into thin slices along the membrane to segment. Trim the very end of the endives and cut lengthwise into quarters. Arrange the endive pieces on a platter or on individual plates, intersperse beet rounds and citrus segments. Then spoon on blood orange vinaigrette and serve.

15 Mins Recipe Veg

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15 Mins Recipe Veg

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