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Salad with Blue Cheese, Roasted Pears, Beets and Endive New York Times February 11, 2001 Yield: 4 first-course servings 2 heads endive, split and cut into 1-inch slices 3 pears, cut into ½-inch dice 4 medium beets, cut into ½-inch dice 2 Tbsp. vegetable oil 1½ tsp. kosher salt 1 small clove garlic, minced 2 Tbsp. olive oil 2 Tbsp. walnut oil 1 Tbsp. cider vinegar Freshly ground black pepper 10 cups baby spinach leaves 6 oz. blue goat cheese, or other mild blue cheese Preheat the oven to 375o. Toss the endive, pears and beets separately with 2 Tbsp. vegetable oil and half a tsp. salt and transfer to a small roasting pan. Roast, shaking the pan frequently, until each is soft and browned, about 20 minutes for the endive and 30 to 35 minutes for the pears and beets. Remove from the oven and set aside. Meanwhile, in the container of a blender, combine the garlic, olive and walnut oil, vinegar, a few grinds pepper and the remaining salt and process until smooth. Place the spinach in a large bowl and toss with the dressing. Divide the spinach between 4 plates and top each plate with a quarter of the roasted pears and vegetables. (They may be warm or at room temperature.) Divide the cheese between the plates and serve. |
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Fennel, Celery, and Parsley Salad with Shaved Parmesan Lee Bailey's Cooking for Friends Yield: serves 6 2¼ cups thinly sliced fennel 2¼ cups thinly sliced celery 1¼ cups minced fresh parsley 2 Tbsp. balsamic vinegar 1 tsp. Dijon-style mustard ¾ tsp. salt, or to taste 6 Tbsp. olive oil Shaved Parmesan cheese to taste Black pepper to taste Toss the fennel, celery and parsley together. Combine the vinegar, mustard and salt in a small bowl and whisk together. Gradually whisk in olive oil. Add 3 tablespoons to the salad and toss, using more if necessary. Place on individual serving plates and top with shaved Parmesan and a good grind of black pepper. |
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