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Yuletide Tossed Salad

  Beets 2 Pound, drained (1 Jar)
  Red wine vinegar 3 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Pernod 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Torn red leaf lettuce 9 Cup (144 tbs), rinsed and spun dry
  Chicory leaves 9 Cup (144 tbs), rinsed and spun dry (Loosely Packed)

With a small melon-ball cutter scoop the beets into balls.
In a small bowl combine the beets with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight.
With a slotted spoon transfer the beets to a large serving bowl.
To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
To the beets add the lettuce and the chicory, add the dressing, and toss the salad.

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Yuletide Tossed Salad Recipe