Salad Of Mache & Beets
dressings, salads
2 tablespoon shallots; finely chopped
2 tablespoon red-wine vinegar
2 tablespoon cranberry juice cocktail; or
1 tablespoon whole-grain mustard
2 tablespoon extrac vigin olive oil
1 salt and pepper; to taste
6 small cooked beets, peeled; cut in
1 hard-cooked egg; peeled
9 cup mache (lamb's lettuce); or b
Recipe by: Lori Varela 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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