Roast Beef and Endive Salad

by Monica Bennion on June 6, 2012

A perfect summer recipe to chill out with our Mountain Selection Syrah

2 shallots, finely chopped
1/2 cup coarsely chopped walnuts
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound Gruyere cheese
5 heads endive
1/4 cup chopped fresh parsley
3 tbsp. chopped fresh tarragon
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped cornichons or dill pickles

Preheat oven to 400°F.  Soak the shallots in a  bowl of cold water for about 10 minutes.  Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool.

Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips.  Cut the cheese into 1 1/2 by 1/4 inch sticks.  Slice each head of endive lengthwise into 6 spears.  Transfer the beef, cheese and endive to a large bowl.

The Dressing:  Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 tsp. each of salt and pepper.  Whisk until combined.  Drizzle in the olive oil, whisking until blended.  Stir in the cornichons (or dill pickles).  Add the dressing to the bowl with the roast beef and toss.  Divide among plates and top with walnuts.

Recipe courtesy of Food Network Magazine

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