Alan Harding's Warm Country Salad W/ Roasted Garlic & Beets-

Title:
Alan Harding's Warm Country Salad W/ Roasted Garlic & Beets-

Yield:
4 Servings

Categories:
Salads,
Appetizers




Ingredients:





     2    Large fresh red beets


     1 c  Peeled whole garlic cloves


          Olive oil


     1 ts Cracked black pepper


     4    Thick slices day-old


          -sourdough bread


          Salt and ground black pepper


          Sherry Vinaigrette (recipe


          -follows)


     8 c  Chicory, torn into bite-size


          -pieces






 1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In separate


 bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper. On


 rimmed baking sheet, place beets on one side and garlic on the other; cover


 tightly with aluminum foil. Roast 25 minutes or until tender.


 


 2. Meanwhile, make croutons: Cut bread into 1/4-inch pieces. Brush with


 olive oil; season with salt and pepper. Arrange on another baking sheet and


 place in oven until toasted-about 15 minutes.


 


 3. Prepare Sherry Vinaigrette.


 


 4. Just before serving, in large skillet, heat 1 t olive oil over high


 heat. Add chicory, beets, and garlic and saute just until chicory starts to


 wilt-no more than 1 minute. (If there is not enough room in skillet, do


 this step in 2 batches.) Add 1/4 C Sherry Vinaigrette to salad and toss.


 Divide onto 4 serving plates; garnish with croutons. Serve immediately,


 passing remaining Sherry Vinaigrette separately.


 


 Sherry Vinaigrette, In small bowl, whisk together 1/2 C sherry vinegar 1/4


 C extra-virgin olive oil, 2 cloves garlic, finely chopped, and 2 t finely


 chopped fresh rosemary until well combined.


 Posted to MC-Recipe Digest by GramWag 
on May 14, 1998