Endive, Orange and Roquefort Salad
Ina Garten offered this recipe in a recent USA weekend magazine.
½ teaspoon grated orange zest
¼ cup freshly squeezed orange juice
¼ cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper.
In a small bowl, whisk together the zest, juice, oil and vinegar, 1 teaspoon salt and ½ teaspoon pepper. Set aside.
2 heads of Belgian endive – cut the heads in half lengthwise; cut off core and slice leaves lengthwise again.
4 ounces baby arugula
1 sweet red apple, unpeeled, cored and medium diced
1 orange, peeled with white membrane removed and cut into sections
4 ounces French Roquefort diced or any blue cheese
½ cup walnut halves toasted and then broken into pieces
Place endive and arugula into bowl. Drizzle with dressing and toss well.
Add remaining ingredients, toss; garnish with orange zest and serve. (The zest of an orange has even more flavor than the juice. Zesting it on the salad will give a fresh flavor).
Now about that endive: In the magazine was a note that explained the pronunciation of this lettuce.
On-deev (long ee) refers to the small bundles of white leaves.
En-dive is the curly green varieties including escarole and frisee.
Kid Friendly Salads
If you would like to see your kids eat more salad, think of deconstructing dishes they like.
1 pound ground beef, cooked and drained well on paper towels.
1 packet of Taco seasoning mix
Cook the two together following the packet directions after you have drained the cooked ground beef.
Now think about what your kids like on Tacos.
On a plate, start with a layer of the ground beef
Sprinkle low-fat shredded cheddar cheese
Have bowls of diced condiments – diced tomatoes, onion, black olives, black beans and lettuce. Let the kids pick. If they are not inclined like my great nephew Evan, require at least a spoonful of lettuce. Evan does love salsa.
For a dressing, serve with nonfat sour cream or yogurt that has been mixed with salsa. Or your kids, like Evan, might enjoy just the salsa on top or on the side – most varieties are low in calories.
Serve with baked, whole grain taco chips.
Also, consider making a chicken tender or nugget salad. Bake the tenders or the nuggets in the oven. For fun, add a few baked tater tots to the salad.
A hearty evening meal
One 12-ounce steak can go a long way in making a delicious dinner salad. It can be a grilled leftover steak (if so, warm it) or one that you pan grill at the time.
Divide on individual plates:
Romaine or Boston lettuce, chopped
Three or four green onions, chopped
Four large or eight small mushrooms, sliced
Grape or cherry tomatoes cut in half
One avocado sliced
Four small new potatoes roasted in oven with olive oil, salt and pepper. Sliced.
Steak sliced thinly.
As for dressing, you could use the semi-homemade ranch, or zesty garlic vinaigrette.
This is a robust, tangy dressing.
½ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Three or four large cloves of garlic, peeled and smashed with one teaspoon coarse kosher salt incorporated.
½ teaspoon coarse black pepper
In a small bowl, add olive oil, lemon juice and vinegar. Add the smashed garlic and pepper.
Whisk in the Dijon mustard
Let this vinaigrette set un-refrigerated for several hours or even all day. Stir once or twice.
Note: You may want to strain this before you serve.