Sunday, May 29, 2011

Roast Beef and Endive Salad

I saw this salad in my Food Network magazine a couple months ago. I love these types of salads. They are super quick, just a stop at the deli, a quick chop and you're good to go!

This was my first experience with endive. So I was excited to try it! For those of you who are new to endive too, here's a little info courtesy of wikipedia. Endive is prounounced "on-deev" and is a pale yellow green leafy vegetable from the daisy family. It has a somewhat bitter taste and needed the dressing. There are 2 main varieties, frisee, which is curly, and escarole, which is less bitter. It is a good source of fiber and minerals such as folate, and vitamins A and K.

I altered this recipe a little bit. The original called for a homemade shallot and dijon mustard vinaigrette with chopped walnuts. Which sounds delicious, but I decided to skip the vinaigrette and use something prepared to make it quicker.

This salad is a perfect summer side dish to juicy burger or grilled chicken sandwich.

Roast Beef and Endive Salad
original recipe by Food Network Magazine
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound gruyere cheese
5 heads endive
Sea salt and freshly ground pepper
1/3 cup chopped bread and butter pickles
Bolthouse farms caesar parmigiano yogurt dressing

Stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into little bite sized cubes. Slice each head of endive lengthwise into 6 spears. Tossed together, drizzle with dressing, and sprinkle with salt & pepper.

1 comment:

Sandra said...

I can see why you love this sound and looks very delicious!!!


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