Ingredients:
• 1⁄4 cup Cranberry Balsamic Vinegar (recipe follows) or regular balsamic vinegar
• 1 tablespoon light brown sugar (optional, if using regular balsamic vinegar)
• Grated zest of 1 orange
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 3⁄4 cup extra virgin olive oil
• 4 large oranges
• 1 small red onion, thinly sliced
• 2 heads Belgian endive, wiped with a moist paper towel (do not rinse)
• 1 large head red leaf lettuce, torn into bite-size pieces
• 1 medium head radicchio, torn into bite-size pieces
• 1⁄2 cup dried cranberries
Preparation:
1. To make the dressing, in a medium bowl, whisk together the vinegar, brown sugar, if using, the orange zest, salt, and pepper. Gradually whisk in the oil. (If making the dressing ahead, cover and refrigerate. Whisk well before serving.)
2. Using a serrated knife, cut off the top and bottom from each orange. Following the curve of each orange, cut off the thick skin, including the white pith, where it meets the orange flesh. Working over a bowl, cut between the membranes to remove the segments, letting them drop into the bowl.
3. About 30 minutes before serving, in a small bowl, toss the onion with 2 tablespoons of the dressing. Cover and set aside.
4. Using a sharp knife, cut the endive crosswise into 1⁄2-inch-wide pieces. Separate the endive pieces into strips, discarding any tough, solid center pieces.
5. When ready to serve, in a large bowl, toss the lettuce, radicchio, and endive with the dressing. Place an equal amount of salad onto each plate. Top with the orange segments and red onion, and sprinkle with the cranberries. Serve immediately.
Cranberry Balsamic Vinegar:
In a medium, nonaluminum saucepan, combine 2 cups supermarket-quality balsamic vinegar, one 12-ounce bag rinsed and sorted cranberries, and 1⁄3 cup packed light brown sugar. Cook over medium-low heat, stirring occasionally, until the vinegar begins to simmer and the cranberries have collapsed, about 20 minutes. Strain through a wire sieve placed over a medium bowl, pressing gently on the cranberries to extract all of the juice and vinegar, but do not press any pulp through the sieve. Let drain for a few minutes. Transfer to glass bottles for gift giving. Makes about 2½ cups.
This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p39 To p40'.
Subscribe to:
Post Comments (Atom)
Popular Recipes
-
As a new mom, you’ll need to make sure that you get plenty of fresh, wholesome food to keep your energy levels high. Eating well also helps ...
-
One of the keys to putting together a last-minute Italian meal—or any meal, for that matter—that’s quick, stress-free, and delicious is to h...
-
A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table. (Not to mention the ...
-
Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the Emmy...
-
Art Smith is the executive chef and co-owner of Table Fifty-Two and Art and Soul restaurants in Chicago. Smith worked as Oprah Winfrey’s p...
-
Rice is the staple for about half the world’s population, especially across large parts of Asia, but also in Latin America. A descendent of ...
-
➤ When: Beets are available year-round, but in colder climates they are best in May or June. Look for golden beets (the color of saffron) a...
-
Bulgur (also bulgar, or burghul) is a godsend for busy cooks. You could call it the perfect ancient fast food—it transforms slowcooking whol...
-
➤ When: Chiles are in season in summer: jalapeƱos and serranos in June, July, and August, and habaneros and poblanos in August, September, ...
-
➤ When: Peppers are good to eat July through late summer. ➤ What to Look For: Green peppers are sweet peppers that are not ripe. They ma...
No comments:
Post a Comment