Salad of mache and beets

6 Servings

Ingredients

QuantityIngredient
2tablespoonsShallots, finely chopped
2tablespoonsRed-Wine Vinegar
2tablespoonsCranberry Juice Cocktail, or water
1tablespoonWhole-Grain Mustard
2tablespoonsExtrac Vigin Olive Oil
Salt And Pepper, to taste
6smallsCooked Beets, Peeled, cut into thin sticks
1Hard-Cooked Egg, peeled
9cupsMache (Lamb's Lettuce), or Boston Lettuce

Directions

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