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 BeetsPrint
- 2 Braised Endives Roughly Chopped
- ¼ Cup Balsamic Reduction
- 1 Orange Supreme Optional for Food Combiners
- 1 Large Beet
- 2 Cups Of A Lettuce Of Your Choice Bitter Sharp Greens Work Well Such As Arugula Or Beet Greens, For Sweeter Taste Try Baby Romaine Or Mesclun
- Preheat oven to 400 degrees. Wash Beet, remove the greens, and wrap in tinfoil. Roast for 1 hour. Using a paper towel remove Beet skin. Slice into medium dice (3/4th of an inch).
- Supreme the orange with a pairing knife by removing the pith and skin. If you do not know how to do this simply peel the orange or check back for my video on how to (supreme an orange).
- Toss the Beets, Oranges, and Endive lightly with enough dressing to coat.