Yuletide Tossed Salad Recipe
Ingredients
| Two 1-pound jars whole beets, drained | ||
| Wine vinegar | 3 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| 1 teaspoon Pernod | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| 9 cups loosely packed torn red-leaf lettuce, rinsed and spun dry | ||
| Chicory | 9 Cup (16 tbs) | |
Directions
With a small melon-ball cutter scoop the beets into balls.
In a small bowl combine the beets with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight.
With a slotted spoon transfer the beets to a large serving bowl.
To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
To the beets add the lettuce and the chicory, add the dressing, and toss the salad.
In a small bowl combine the beets with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight.
With a slotted spoon transfer the beets to a large serving bowl.
To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
To the beets add the lettuce and the chicory, add the dressing, and toss the salad.
Chef
