Endive, Mâche, Beets, and Apples with Walnuts and Sherry
Chef Nora Pouillon adapted by StarChefs
4 Appetizer Servings
clean Belgian endive you need only wipe the outside leaves with
a damp cloth. It is not necessary to wash them since endive is
grown in sand,not dirt. When you cut endive, use a stainless steel
knife -carbon knifes discolor the leaves.
1/4 cup English walnut halves
8 small beets (about 1/2 pound)
4 heads Belgian endive
4-6 ounces mâche or watercress, washed and spun dry
1 apple, thinly sliced
Preheat the oven to 350 degrees F.
the beets for 12-15 minutes in a small, covered saucepan using
a collapsible steamer. Allow to cool.
the walnuts on a baking sheet and bake for 8-10 minutes, until
fragrant and toasted. Peel and quarter the cooked beets. Whip
the outside of the Belgian endive with a damp cloth, trim
the base, and separate the leaves.
Just before serving, toss the m┼che or watercress with some
of the sherry vinaigrette. Divide the greens among the 4 plates,
placing them in the center of each dinner plate. Arrange the
Belgian endive and the apple slices around the edge of the
greens. Add beets to each salad and sprinkle with the walnuts.
Drizzle the remaining sherry vinaigrette over the endive leaves.
Sea salt and freshly ground black pepper
1 tablespoon sherry vinegar
tablespoons extra-virgin olive oil
Mix the salt, pepper, and sherry vinegar in a small bowl until
the salt dissolves. Add the olive oil slowly, while whisking
with a fork.