This salad is by Kendra Baze. She’s a soon to be mother of twins, member of the three girls in a red car sistahood, wife and culinary genius.  Kendra and Ben invited us to stay a night at Ben’s mother’s family ranch, named Stranger Ranch.  This ranch is a sacred place with the largest tree I’ve ever seen in the state of Texas.  All we did was eat, photograph and lounge on the amazingly large porch watching the rain.  Lovely.  K made this dish that night.  I love endive and promise this is delicious! Thanks K!  And Ben!  XOXO!

2 Endive heads

3 Beats

Juice of  a Lime

1 Serrano diced

Salt and Pepper to taste 

Cut beat’s tops and bottoms, wrap in foil then bake 1.5 hours at 350 degrees, let beets cool unwrap foil and peel beets with your hands. Wash endive and cut the endive on a bias, causing rings.  Dice serranno.  Mix endive, beets, salt and pepper, lime juice and serranos.  Add toasted pistachios if desired.  

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