Mache salad with roasted beets and julienned celeriac-hb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Plus 2 T olive oil |
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Sweet paprika |
| 1 | Clove garlic, peeled | |
| ½ | teaspoon | Fresh thyme OR |
| 6 | tablespoons | Extra-virgin olive oil |
| 1½ | tablespoon | Balsamic vinegar |
| 1 | cup | Celeriac, peeled, trimmed and cut into julienned strips |
| ¼ | teaspoon | Dried |
| ¼ | teaspoon | Salt |
| Freshly ground pepper to taste | ||
| ½ | cup | Plus 2 T peanut oil |
| Salt and pepper to taste | ||
| 4 | mediums | Unpeeled beets, scrubbed clean |
| 16 | Whole heads of mache | |
Directions
FOR RED PEPPER MAYONNAISE
FOR VINAIGRETTE
FOR SALAD
Prepare mayonnaise: In a blender or food processor with a metal blade, blend 1 egg, 1 T olive oil, mustard, sweet paprika, garlic, thyme, salt and pepper for 1 minute. With machine running, add the remaining olive and peanut oil by droplets. Makes about 1½ cups.
Prepare vinaigrette: In a bowl mix together oil, vinegar, salt and pepper.
Prepare celeriac: Place celeriac in a bowl and immediately toss with ¾ C red pepper mayonnaise. Refrigerate overnight so that the dressing is absorbed.
Prepare beets: Place beets in an aluminum foil-lined casserole with a tight fitting lid, Bake in a preheated 350'F oven until very tender, about 2 hours. Cool beets slightly, peel and slice ¼-inch thick and toss with half the balsamic vinaigrette.
To serve: Toss the mache with the remaining vinaigrette and arrange on a platter between the beets and the celeriac. Serves 4.
House Beautiful/February/94 Scanned & fixed by DP & GG