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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.
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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