Mache salad with chiffonade of beet and radish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | White-wine vinegar |
| 6 | tablespoons | Olive oil |
| 1 | pounds | Beets; cook, chill, peel, grate coarse |
| 2 | cups | Daikon radish; coarsely grated |
| 8 | cups | Mâche; rinsed well and |
| Spun dry | ||
Directions
In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the mâche with the remaining dressing. Arrange the mâche, the beets, and the radish decoratively on 6 salad plates.
Serves 6.
Gourmet December 1991
Per serving: 847 Calories; 82g Fat (84% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 237mg Sodium NOTES : Epicurious. Can be prepared for 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998