A great salad is my favorite way to start off a meal. Years ago when organic was off the beaten path I was featured in the frontrunner magazine Organic Gardening in an article with chef Thomas Keller. It was an article on beets \u2013 called Beatnik Chefs! My recipe was for a watercress, roasted beet and orange salad.<\/p>\n
I love the fluffy watercress that is available in markets these days as it has a lighter flavor than the standard peppery coarser version. The following recipe has no beets in it \u2013 but would be excellent with some roasted orbs added.<\/p>\n
So start off your next meal with a\u00a0 fresh and bright salad of sweet, colorful oranges, vibrant watercress and slightly bitter Belgian endive tossed with a quick and easy creamy tarragon dressing and a scatter of toasted walnuts. Serve it up with ch\u00e8vre cheese-spread baguette slices hot from the oven \u2014 the perfect creamy-crunchy foil to the salad.<\/p>\n
Orange, Endive, Watercress and Walnut Salad with Ch\u00e8vre Crostini
\nMakes 4 servings<\/p>\n
2 large oranges
\n3\/4 cup finely julienned red onion
\n1 large head Belgian endive
\n1 bunch watercress, leaves and tender sprigs picked from coarse stems
\n1\/2 cup walnuts, coarsely chopped, then toasted
\nSalt and freshly ground black pepper<\/p>\n
Dressing:
\n3 tablespoons regular or low-fat mayonnaise
\n3 tablespoons white wine vinegar
\n1 tablespoon honey
\n1\/4 cup extra-virgin olive oil
\n\u00a02 tablespoons chopped fresh tarragon<\/p>\n
Ch\u00e8vre Crostini:
\n8 (\u00bc-inch-thick) slices baguette
\n3 ounces ch\u00e8vre-style soft goat cheese<\/p>\n
Cut rind and all white pith from oranges, cut in half lengthwise, then slice into \u00bc-inch-thick half-moons. Rinse onion julienne in cold water, and drain thoroughly. Split endive in half lengthwise, remove core, and slice endive lengthwise into strips.<\/p>\n
\u00a0Place orange slices, onion, endive, watercress and walnuts together in a large bowl. Set aside.
\n\u00a0In a separate bowl, whisk together mayonnaise, vinegar and honey. Gradually whisk in oil, emulsifying dressing. Whisk in tarragon. Set aside.<\/p>\n
Preheat oven to 400 degrees. Meanwhile, spread baguette slices with ch\u00e8vre, about 2 teaspoons per slice. Place on a baking sheet and toast in oven for about 6 to 8 minutes or until bread is crispy. Keep warm.<\/p>\n
Add dressing to salad ingredients and toss to coat evenly. Add salt and pepper to taste, and toss again. Divide salad among 4 plates and serve with the Ch\u00e8vre Crostini. \u00a92005, Kathy Casey
\nFood Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"
A great salad is my favorite way to start off a meal. Years ago when organic was off the beaten path I was featured in the frontrunner magazine Organic Gardening in an article with chef Thomas Keller. It was an article on beets \u2013 called Beatnik Chefs! My recipe was for a watercress, roasted beet […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,1,4,6],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n