This was a delicious salad that combines beets, endives and fresh tarragon. The addition of the tarragon gives it a slightly anise flavor that marries beautifully with the beets. I combined this salad with the Prices recipe for stuffed eggplant, also in the New Orleans section of the book.
This is a really simple salad of endives with a mustard vinaigrette. I think I seasoned more robustly than the recipe called for but it’s still a good light salad to serve as a starter and whip up in a flash.