Amish Endive and Beet Salad
"On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share"
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 salad
- Serves:
- 4
ingredients
- 1 cooked beet, sliced thin
- 4 heads curly endive lettuce, washed
- 2 teaspoons parsley, chopped fine
- 2 teaspoons tarragon, chopped fine
- 2 teaspoons chervil, chopped fine
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper, fresh ground
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons wine vinegar
directions
- Wash endive, keeping heads intact.
- Shake well and dry thoroughly with towel.
- Cut endive into quaters lengthwise, then into pieces about 2 inches long.
- Place in a wooden salad bowl.
- Add beets, sprinkle with parsley, tarragon, and chervil.
- Season salad with salt and pepper.
- Pour olive oil over salad.
- Toss to coat.
- Add wine vinegar and mix well
- Serve immediately.
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