Salad of mache & beets

Yield: 6 Servings

Measure Ingredient
2 tablespoons Shallots; finely chopped
2 tablespoons Red-wine vinegar
2 tablespoons Cranberry juice cocktail; or
1 tablespoon Whole-grain mustard
2 tablespoons Extrac vigin olive oil
\N \N Salt and pepper; to taste
6 smalls Cooked beets, peeled; cut in
1 \N Hard-cooked egg; peeled
9 cups Mache (lamb's lettuce); or b

Recipe by: Lori Varela <lvarela@...> 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.

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