Alan Hardings Warm Country Salad W/ Roasted Garlic & Bee Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 Large: fresh red beets,
Salt and ground black pepper,
1 cup: Peeled whole garlic cloves,
Sherry Vinaigrette, (recipe
Olive oil,
-follows),
1 tsp: Cracked black pepper,
8 cup: Chicory, torn into bite-size
4 Thick slices: day-old,
-pieces,
-sourdough bread,
Directions:
1. Heat oven to 250F. Peel beets and cut into 1/4-inch cubes. In
separate bowls, toss beets and garlic each with 1 T olive oil and 1/2
t pepper. On rimmed baking sheet, place beets on one side and garlic
on the other; cover tightly with aluminum foil. Roast 25 minutes or
until tender.
2. Meanwhile, make croutons: Cut bread into 1/4-inch pieces. Brush
with olive oil; season with salt and pepper. Arrange on another
baking sheet and place in oven until toasted-about 15 minutes.
3. Prepare Sherry Vinaigrette.
4. Just before serving, in large skillet, heat 1 t olive oil over high
heat. Add chicory, beets, and garlic and saute just until chicory
starts to wilt-no more than 1 minute. (If there is not enough room in
skillet, do this step in 2 batches.) Add 1/4 C Sherry Vinaigrette to
salad and toss. Divide onto 4 serving plates; garnish with croutons.
Serve immediately, passing remaining Sherry Vinaigrette separately.
Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry
vinegar 1/4 C extra-virgin olive oil, 2 cloves garlic, finely
chopped, and 2 t finely chopped fresh rosemary until well combined.
Source from luhu.jp
separate bowls, toss beets and garlic each with 1 T olive oil and 1/2
t pepper. On rimmed baking sheet, place beets on one side and garlic
on the other; cover tightly with aluminum foil. Roast 25 minutes or
until tender.
2. Meanwhile, make croutons: Cut bread into 1/4-inch pieces. Brush
with olive oil; season with salt and pepper. Arrange on another
baking sheet and place in oven until toasted-about 15 minutes.
3. Prepare Sherry Vinaigrette.
4. Just before serving, in large skillet, heat 1 t olive oil over high
heat. Add chicory, beets, and garlic and saute just until chicory
starts to wilt-no more than 1 minute. (If there is not enough room in
skillet, do this step in 2 batches.) Add 1/4 C Sherry Vinaigrette to
salad and toss. Divide onto 4 serving plates; garnish with croutons.
Serve immediately, passing remaining Sherry Vinaigrette separately.
Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry
vinegar 1/4 C extra-virgin olive oil, 2 cloves garlic, finely
chopped, and 2 t finely chopped fresh rosemary until well combined.
Source from luhu.jp