Affable Folks — Radicchio, Escarole, Pear, Walnut & Roquefort

January 13, 2010

If this were a dictatorship, it’d be a heck of a lot easier, just so long as I’m the dictator.
~George W. Bush

Some foods naturally have genial, soulful connections. Think proscuitto and figs. Jocund flavors who jive…acid, tang, tart, sweet, pungent, bitter, twang, vim, pepper, fruit, earth…all meeting on one plate. This crisply textured and vibrant medley does not disappoint. A salad with spizzerinctum.

Endive, Cichorium endivia, is a slightly bitter, leafy vegetable which belongs to the daisy family and the chicory genus. One variety of endive, escarole, has broad, pale green leaves and tends to be less bitter than its curly cousin, frisée.

Should you complain about President Obama, lest we forget George “W.ar” Bush. In a parting shot at that Gallic crew who refused to support his ill conceived invasion and conquest of Iraq, the Bush administration imposed a 300% duty on Roquefort (Occitan: ròcafòrt) as one of his final acts in office. Designed as a tariff retaliation for an EU ban on imports of US beef containing hormones, the ever bellicose president decided to punish the thousands of people who herd select ewes in the harsh terrain of some 2,100 farms, all of whose livelihood entirely depended on Roquefort. Boy George and his wars on everyone and everything—from french fries to the Taliban. “(T)he answer is, bring ’em on”…one conflictual kid, even at the ripe age of 64.

As the quantity is minute, bring on your finest cold pressed, unfiltered, extra virgin olive oil.

RADICCHIO, ESCAROLE, PEAR, WALNUT & ROQUEFORT SALAD

1 C whole walnuts

Extra virgin olive oil
Sea salt
4 medium beets
Balsamic vinegar
Honey

1 Bosc pear, quartered, cored, and thinly sliced
2 T fresh lemon juice
1 head of radicchio leaves, roughly torn
1 head curly escarole, cored and halved crosswise
Freshly ground pepper
1 C Roquefort cheese, crumbled

Extra virgin olive oil

Preheat the oven to 400 F

Spread the walnuts in a pie plate and toast for a couple minutes, until fragrant. Let them cool, then coarsely chop.

Trim ends off beets, and rinse. Halve and then arrange them in a baking dish, season with salt and pepper, and lightly splash them with olive oil, balsamic vinegar, a drizzle of honey, and cover dish tightly with foil. Roast until cooked through, about 45 minutes or so, depending on the size of the beets. When done, they should be firm, but a fork should slide in readily. Allow beets to cool uncovered, peel and slice into roughly hewn juliennes.

In a small bowl, toss the sliced pear with 1 tablespoon of the lemon juice. In a large bowl, toss the radicchio and escarole with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice; season with salt and pepper. Mound the salad on plates and top with the beets, pears, walnuts and Roquefort. No need to salt as the Roquefort brings a salty tang to the mix. Drizzle with olive oil and serve.

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