Now if you feel the same way I do about braised vegetables, this augmentation of my previously posted recipe (Braised Endive with A Balsamic Reduction) represents how I personally like to eat this dish. As I like to eat pretty much everything… as a salad! If you already know me, then you probably aren’t all that surprised by this. I love my crunchy water and lettuce slushies as my friend Joren lovingly jests at the content of my diet.
So anyway, if you have mastered the balsamic reduction from my other recipe, then congratulations because you have already made the dressing for this recipe. Which just reminded me, this is a perfect dressing for someone who is avoiding oils and nuts.
Whether it be that you are going easy on your liver or are just having some difficulty digesting fats. Alas you wont be left unsatisfied because of the buttery texture of the endive and sweet creaminess of the “dressing.”
So without further ado – here you have it…
Braised Endive Salad with Supreme Oranges and Roasted Beets
- paring knife
- Medium Skillet with Deep Sides
- 1 large Pre-cooked Beet cleaned
- 1/4 C Balsamic Vinegar
- 1 tbsp Unsalted Organic Butter
- 2 Endives sliced length-wise
- 1 1/2 C Low Sodium Vegetable Stock
- 1 Orange
- 1 pre-cooked Beet
- 2 C Arugala
- Make the balsamic reduction Place vinegar in a small saucepan. Simmer until it has reduced by 75% and is thick enough to coat the back of a spoon. Allow it to cool, then trasnfer to a storage container.
- Heat butter in a small skillet over medium heat. Add endives sliced side-down to the pan and brown until the bottom is caramelized. Add enough of the stock to cover the endive halfway and cover with a lid.Allow the endive to cook in the simmering liquid until, when pierced with a knife, the knife slides out easily (20-25 minutes). Remove from the skillet.
- Slice the orange into wedges remove as much of the pith (white part) as possible with a pairing knife.
- Toss the Beets, Oranges, arugala and Endive with the dressing.