Salad Of Mache & Beets Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Shallots, finely chopped
2 tbsp: Red-wine vinegar,
2 tbsp: Cranberry juice cocktail, or
1 tbsp: Whole-grain mustard,
2 tbsp: Extrac vigin olive oil,
Salt and pepper, to taste
6 small: Cooked beets, peeled, cut in
1: Hard-cooked egg, peeled
9 cup: Mache (lambs lettuce), or b
Directions:
Recipe by: Lori Varela In small
bowl, whisk together shallots, vinegar, cranberry juice or water, and
mustard. Slowly whisk in olive oil. Season to teaste 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. Arange on 6 salad plates. Divide the marinated beets over
the lettuce and gardnish with some of the sieved egg and black pepper.
Source from luhu.jp
bowl, whisk together shallots, vinegar, cranberry juice or water, and
mustard. Slowly whisk in olive oil. Season to teaste 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. Arange on 6 salad plates. Divide the marinated beets over
the lettuce and gardnish with some of the sieved egg and black pepper.
Source from luhu.jp