Yield: 6 Servings
Measure | Ingredient |
---|---|
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