Salad Of Mache and Beets

Recipe Ingredients

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

Recipe Instructions

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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