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Salad of Mache and Beets



  • Prep Time: N/A
  • Cooking Time: N/A

Salad of Mache and Beets

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

2 tb Shallots, finely chopped
2 tb Red-Wine Vinegar
2 tb Cranberry Juice Cocktail, or
-water
1 tb Whole-Grain Mustard
2 tb Extrac Vigin Olive Oil
Salt And Pepper, to taste
6 sm Cooked Beets, Peeled, cut
-into thin sticks
1 Hard-Cooked Egg, peeled
9 c Mache (Lamb's Lettuce), or
-Boston Lettuce

Serves:

6 Servings
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