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Chez Panisse Vegetablesby Alice Waters
Red and Golden Beets with Blood Orange, Endive, and Walnuts
Serves 4 to 6
2 pounds red and golden beets
Preheat the oven to 400ºF. Trim and wash the beets and roast them, tightly covered, with a splash of water. While the oven is on, put the walnuts on a baking sheet and toast them in the oven for about 5 minutes. With a sharp paring knife, trim off the top and bottom of each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice the oranges into 1/4-inch rounds.
Make a vinaigrette by mixing together the vinegar, orange juice, and the zest, finely chopped, and stirring in the olive oil. Season with salt and pepper. When the beets are cool enough to handle, peel them and slice into rounds. Toss them gently with the vinaigrette, and arrange the beets on a plate with the orange slices and Belgian endive leaves. Drizzle over any vinaigrette remaining in the bowl, and garnish with the toasted walnuts.
1 pound small green zucchini
Grate the zucchini and salt them. Let stand for 30 minutes in a colander. Squeeze the zucchini dry with your hands or wring it out in a towel.
Peel and chop the garlic fine, chop fine about 1 tablespoonful of the chives, and grate the zest from the lemons.
In a large bowl, combine the zucchini with the garlic, chives, lemon zest, the potato starch, and the egg, lightly beaten. Heat the olive oil in a nonstick sauté pan over medium heat. For each fritter, pour a generous tablespoonful of the zucchini batter into the pan. They will look like little pancakes. Turn them over after about 3 minutes, or when golden. Cook 2. minutes more on the other side. Drain on paper towels.
The foregoing is excerpted from Chez Panisse Vegetables by Alice Waters and the Cooks of Chez Panisse. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022
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Cooking and Food » By Ingredient » Fruits and Vegetables