Yield: 6 Servings
|2 tablespoons||Shallots, finely chopped|
|2 tablespoons||Red-Wine Vinegar|
|2 tablespoons||Cranberry Juice Cocktail, or water|
|1 tablespoon||Whole-Grain Mustard|
|2 tablespoons||Extrac Vigin Olive Oil|
|\N \N||Salt And Pepper, to taste|
|6 smalls||Cooked Beets, Peeled, cut into thin sticks|
|1 \N||Hard-Cooked Egg, peeled|
|9 cups||Mache (Lamb's Lettuce), or Boston Lettuce|
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.
NOTES : Copied from March/April Eating Well magazine Recipe by: Lori Varela <lvarela@...> Posted to EAT-L Digest by shade <liveoak@...> on Jul 5, 1997