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Rumi Chopped Salad with Lemon Vinaigrett




Source of Recipe


South Beach Diet Phase 2






List of Ingredients



• Salad:
  
• 1 beet
  
• 2 ozs. sherry vinegar
  
• 1 red bell pepper
  
• 1 oz. pecans
  
• 1 oz. kalamata olives
  
• 6 basil leaves
  
• 1 shallot
  
• Vinaigrette:
  
• 2 ozs. lemon juice
  
• Salt
  
• White pepper
  
• 1 egg
  
• 1 tsp Dijon mustard
  
• 3 ozs olive oil
  
• 3 ozs canola oil
  
• 1 head Belgian endive,thinly sliced
  
• 1 oz frisee leaves
  
• 1 orange,peeled and sectioned
  






Instructions



1. To make the salad:Roast the beet until tender and dice. Place the excess beet juice in sherry vinegar and cook to make a beet marinade.
   
2. Strain the beet marinade and cover the diced beets with it. Roast the pepper and dice. Roast the pecans and chop them,saving some whole for garnish. Sliver the olives,slice the basil leaves into strips,and chop the shallot finely.
   
3. To make the vinaigrette:Place the lemon juice,salt, pepper,egg and mustard in a blender and mix. Add the oils slowly to create an emulsion.
   
4. Mix the endive,frisee,orange,bell pepper,pecans, olives,basil,shallots,and vinaigrette. Place a mound of diced beets(with juice)onto a plate and top with a mound of dresssed salad. Garnish with a whole pecan.
   
5. May substitute Egg Beaters for eggs.
   
6. 6 servings