Endive with Beet Vinaigrette and Salsa Hungara
Thomas J. Story
According to Ethan Speizer and Madison Gabor, both chefs at Napa’s Ashes & Diamonds winery, “In our world, a salad should be all things savory, sweet, crunchy, and salty. This salad absolutely fits that bill, with an earthy and acid-forward beet vinaigrette and a Hungarian version of the traditional Mexican salsa macha of sorts, which we dubbed ‘Salsa Hungara.’”
This recipe, and others like it, can be found in the article “Pillowy Focaccia and Herby Frittata Anchor This Wine-Friendly Feast.”
How to Make It
1
Make the Salsa Hungara: (It will keep in the refrigerator for up to 1 month if it remains covered in oil.) In a medium saucepan, combine oil and garlic and heat over medium. Stir occasionally, frying the garlic until light golden brown. Set a strainer over a large bowl, and carefully pour garlic and oil through it, reserving the hot oil for the next step. Remove the garlic from the strainer and place in a bowl. Add oil back to the saucepan and repeat the same process using the shallots. Reserve in the bowl with the garlic.
2
Drain oil once again, and add back to the saucepan, this time frying the hazelnuts over medium until golden brown. After 2 minutes of frying the nuts, add the guajillo chiles.
3
Once again strain the nuts and guajillo, adding the oil back to the saucepan set over medium heat. Reserve the nuts and guajillo with the shallots and garlic.
4
While the oil is heating back up, combine paprika, caraway, salt, and sugar in a metal bowl.
5
Pour the hot oil over the spice mix and set aside to cool.
6
Once the mixture has cooled, stir in the hazelnuts, garlic, and shallots.
7
Season to taste with additional salt and sugar if necessary.
8
Make the Beet Vinaigrette: Wrap beets in foil and roast at 400°F for 1 hour, or until tender. Let cool, then peel and slice into 1-inch chunks. In a Vitamix or other powerful blender, combine beets and all other ingredients. Blend until smooth. Season with additional salt and sugar if needed.
9
Assemble the Salad: In a large metal bowl, combine apple slices and endive leaves. Season with a pinch of salt and add 2 tbsp beet vinaigrette. Gently toss with your hands to sufficiently coat all leaves. Taste and season with salt or more vinaigrette if needed.
10
Transfer to a large serving bowl and drizzle with Salsa Hungara.
Ingredients
For the Salsa Hungara
2 cups neutral oil
16 cloves garlic, minced
4 shallots, minced
1 cup hazelnuts, roughly chopped
2 guajillo chiles, stem and seeds removed
1 tbsp smoked paprika
1 tsp caraway seed
1 tbsp kosher salt
1 tsp sugar
For the Beet Vinaigrette
2 small red beets
1 ½ oranges, juiced and zested
½ tbsp Dijon mustard
1 cup neutral oil
½ cup apple cider vinegar
1 tbsp salt
1 tsp sugar (optional)
For the Salad
4 apples, sliced
leaves of 4 white or red Belgian endive
salt
2 tbsp Beet Vinaigrette, or more to taste (ingredients above; recipe at right)
2 tbsp Salsa Hungara (ingredients above; recipe at upper right)
Directions
1
Make the Salsa Hungara: (It will keep in the refrigerator for up to 1 month if it remains covered in oil.) In a medium saucepan, combine oil and garlic and heat over medium. Stir occasionally, frying the garlic until light golden brown. Set a strainer over a large bowl, and carefully pour garlic and oil through it, reserving the hot oil for the next step. Remove the garlic from the strainer and place in a bowl. Add oil back to the saucepan and repeat the same process using the shallots. Reserve in the bowl with the garlic.
2
Drain oil once again, and add back to the saucepan, this time frying the hazelnuts over medium until golden brown. After 2 minutes of frying the nuts, add the guajillo chiles.
3
Once again strain the nuts and guajillo, adding the oil back to the saucepan set over medium heat. Reserve the nuts and guajillo with the shallots and garlic.
4
While the oil is heating back up, combine paprika, caraway, salt, and sugar in a metal bowl.
5
Pour the hot oil over the spice mix and set aside to cool.
6
Once the mixture has cooled, stir in the hazelnuts, garlic, and shallots.
7
Season to taste with additional salt and sugar if necessary.
8
Make the Beet Vinaigrette: Wrap beets in foil and roast at 400°F for 1 hour, or until tender. Let cool, then peel and slice into 1-inch chunks. In a Vitamix or other powerful blender, combine beets and all other ingredients. Blend until smooth. Season with additional salt and sugar if needed.
9
Assemble the Salad: In a large metal bowl, combine apple slices and endive leaves. Season with a pinch of salt and add 2 tbsp beet vinaigrette. Gently toss with your hands to sufficiently coat all leaves. Taste and season with salt or more vinaigrette if needed.
10
Transfer to a large serving bowl and drizzle with Salsa Hungara.
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