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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Winter Endive and Citrus Salad with Beets

December 24th, 2015 · No Comments · Allergies, Brunch, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Italian, Kosher, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, pareve, Queens, Rosh Hashanah, salad, Side Dishes, Thanksgiving, Tips, Vegan, Vegetarian, Winter Recipes

Winter endive and citrus salad with beets

Photo Credit: Brit + Co

On the North Fork, like in many parts of Europe, you can find different types of chicory for winter salads. Most chicory is bitter which is why lovers of these leaves look forward to eating them. If you are serving frisée, escarole or endive to guests who might not appreciate the bitter taste, you can garnish with sweet additions like mandarins, roasted beets and sweet, seasoned nuts to neutralize the bite. Toss with a sweet dressing of raspberry or fig vinaigrette and your salad will have an adoring audience.

Ingredients: Winter frisée salad

One head of frisée or 6 to 8 heads of Belgian endive, sectioned and chopped.
Two peeled and sectioned mandarins or blood oranges
Two roasted, peeled and cubed beets
1/4 of red onion, finely sliced

Place all ingredients in large bowl and toss with your favorite fruity vinagrette.

Then serve in favorite decorative bowl or platter and garnish with fresh herbs and seasoned nuts.

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