Reaching
Saia, Teresa
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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Two Endive Salads from Lee Bailey

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Bouquet Of Beets
Kruskamp, Janet
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Olive Oil and Vinegar
Sweet, Melissa
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 Lee Bailey's Cucumber, Walnut and Endive
Salad with Walnut Vinaigrette
Lee Bailey's Good Parties
by Lee Bailey, 1986, Clarkson Potter

Walnut Vinaigrette:
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
2 tablespoons wine vinegar
2 tablespoons safflower oil
3 tablespoons walnut oil

1 small cucumber, peeled, seeded and diced
3/4 cup walnuts, coarsely chopped
6 medium endives, leaves washed and separated

To make the vinaigrette, put the salt, pepper, mustard and vinegar in a
small bowl and mix. Whisk in the oils and set aside.
Combine the cucumbers and walnuts. Arrange the endive leaves on
individual plates and heap the cucumber mixture over them. Spoon
the vinaigrette over all. Serves 6.

Lee Bailey's Chopped Beet, Endive and
Red Onion Salad
Lee Bailey's Country Weekends:
Recipes For Good Food And Easy Living
by Lee Bailey, 1995, Crown Books

"This can be made with canned beets, but they don't
compare with the earthy flavor of fresh ones."

Several bunches of beets
6 medium whole endives
1 medium red onion, peeled and cut into thin rings

Strong Vinaigrette Dressing:
1 teaspoon salt, or to taste
Generous 1 teaspoon green peppercorn mustard, more to taste
Scant 1/2 teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
3 tablespoons plus 1 teaspoon safflower oil
2 tablespoons mild olive oil

Cut off top of beets, leaving roots in place. Cover with water and simmer approximately 30 minutes, or until tender. Allow to cool in juice and slip
off skins. Chop into medium-size chunks. Wash and dry endive. Cut into
1/2-inch rings and separate. Toss beets, endives, and onion together.
Dress sparingly with
Strong Vinaigrette Dressing: Whisk the first four ingredients together,
then add the oils and continue whisking until well blended. Refrigerate
until ready to use. If you have time, always let dressing come to room
temperature before serving. Serves 6.
 

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