• River Dog Farm Endive and Radicchio Salad with Pecans and Red Wine Vinaigrette

    4 heads Belgian endive, root end trimmed 1/2 inch and cut into quarters, lengthwise
    2 heads radicchio, washed, core removed and cut into 1-inch julienne
    2lbs. golden beets, salt-roasted*, peeled, cooled and cut in matchsticks
    1 1/2 cups pecan halves, toasted
    Kosher salt and fresh-ground pepper

    For the Vinaigrette Dressing:
    2 tablespoons Dijon mustard
    1 shallot, peeled and chopped finely
    3 tablespoons red wine vinegar
    1/2 bunch chervil, chopped finely
    6 tablespoons extra virgin olive oil
    Kosher salt and fresh-ground pepper

    Place mustard, shallot, vinegar and chervil in a non-reactive bowl. (link to Cook’s Tips) Mix together until well incorporated and drizzle the olive oil into the mixture while you whisk. Continue until all oil is incorporated.

    Season with salt and pepper to taste. Set aside until ready to serve.

    To serve:
    Place endive and radicchio in a salad bowl. Season with salt and pepper. Pour dressing over greens and toss to coat. Distribute onto 8 chilled salad plates. Garnish with roasted beets and toasted pecans. Serve immediately.

    • *Epicurean Tip
      Build a Better Beet

      Salt-roasted beets result in a richer-flavored roasted beet. The salt crust moderates and evens out the heat and moisture loss is minimized, meaning the beet retains more flavor and color than plain roasting, steaming or boiling techniques.

      Salt-Roasted Beets
      2 pounds golden beets
      1 cup egg white
      3 cups kosher salt

      Preheat oven to 400 degrees.

      Mix egg whites and salt to a “wet sand” consistency. Coat each beet with mixture until well covered. Place on a parchment-lined sheet pan and cook for 1 3/4 hours. Remove from oven and let rest for 15 minutes. Use a meat mallet to break the salt crust on each beet. Cool until you can handle well enough to peel. Cut as your recipe requires.