Salad Of Mache and Beets Recipe - Cooking Index
2 tablespoons | 30ml | Shallots - finely chopped |
2 tablespoons | 30ml | Red-wine vinegar |
2 tablespoons | 30ml | Cranberry juice cocktail - or water |
1 tablespoon | 15ml | Whole-grain mustard |
2 tablespoons | 30ml | Extra virgin olive oil |
Salt and pepper - to taste | ||
6 | Cooked beets - peeled, cut into (small) thin sticks | |
1 | Hard-cooked egg - peeled | |
9 cups | 562g / 19oz | Mache - (lamb's lettuce), or Boston lettuce |
In small bowl, whisk together shallots, vinegar, cranberry juice or water, and mustard. Slowly whisk in olive oil. Season to taste with salt and pepper. Pour half of the dressing into a separate bowl and set aside.
Marinate beets in the remaining dressing for at least 1 hour and up to 6 hours.
Just before serving, use a rubber spatula to pres egg through a coarse strainer into a small bowl. Toss the reserved dressing with the lettuce.
Arrange on 6 salad plates. Divide the marinated beets over the lettuce and garnish with some of the sieved egg and black pepper.
Source:
Lori Varela
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