Belgian endive and smoked cod salad with beets and walnut vinaigrette from A Recipe for Cooking (page 133) by Cal Peternell

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Notes about this recipe

  • consortiumlibrary on March 19, 2017

    Great combination of flavors - smoky, earthy, nutty, & tangy - I will definitely make again. I simplified it by buying smoked black cod (instead of smoking it myself as directed in the recipe) and by cutting beets into chunks instead of puréeing them. I might purée when I make this again, if I have more time (tho beet chunks added a great deal to the salad). I also used pistachios instead of walnuts - I loved the look of green pistachios against beets. For next time: use all sherry vinegar instead of half red vinegar called for by recipe. The recipe is online here: http://www.image.ie/life/article/cook-belgian-endive-smoked-cod-salad-beets-walnut-vinaigrette/

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