yuletide-tossed-salad-10920.json

{
    "directions": [
        "With a small melon-ball cutter scoop the beets into balls. In a small bowl combine the beets well with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight. With a slotted spoon transfer the beets to a large serving bowl. To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream whisking, and whisk the dressing until it is emulsified. To the beets add the lettuce and the chicory, add the dressing , and toss the salad."
    ],
    "ingredients": [
        "two 1-pound jars whole beets, drained",
        "3 tablespoons red-wine vinegar",
        "2 tablespoons balsamic vinegar",
        "1 teaspoon Pernod",
        "1/2 cup olive oil",
        "9 cups loosely packed torn red-leaf lettuce, rinsed and spun dry",
        "9 cups loosely packed torn chicory (curly endive) leaves, rinsed and spun dry"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "Marinate",
        "No-Cook",
        "Christmas",
        "Vinegar",
        "Pernod",
        "Beet",
        "Endive",
        "Gourmet"
    ],
    "title": "Yuletide Tossed Salad",
    "url": "http://www.epicurious.com/recipes/food/views/yuletide-tossed-salad-10920"
}