Salad: Radicchio, Belgian Endive, and Arugula with Vanilla-Shallot Vinaigrette
Linda Beauchesne
ingredients
- 1/2 pound radicchio, end trimmed and roughly chopped
- 4 ounces Belgian endive, end trimmed and leaves separated
- 2 ounces arugula, tough stems removed
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. salt
- 4 ounces Stilton, crumbled
- 2 T. dried cherries or cranberries
- 4 whole shallots, about 3 ounces, peeled and stem ends removed
- 1 tsp. olive oil
- 3/4 tsp. salt
- 1/4 plus 1/8 teaspoon ground white pepper
- 1 vanilla bean
- 5 T. extra-virgin olive oil
- 1 T. Champagne vinegar
- 1 tsp. fresh lemon juice
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. granulated sugar
directions
- 1
Preheat the oven to 300 degrees F.
- 2
Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, 30 to 35 minutes. Remove from the oven and let cool. Thinly slice and place in a medium bowl.
- 3
Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots. Add the split vanilla pod, olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Toss with the salad greens, or as desired with other ingredients.
notes
To intensify flavors make the vinaigrette and soak shallots several hours in advance. For variation, add duck confit.
Source: LBeau
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