Yuletide Tossed Salad
|Beets||2 Pound, drained (1 Jar)|
|Red wine vinegar||3 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|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.