2 tbsp Shallots, finely chopped
2 tbsp Red-Wine Vinegar
2 tbsp Cranberry Juice Cocktail, or water
1 tbsp Whole-Grain Mustard
2 tbsp Extrac Vigin Olive Oil
Salt And Pepper, to taste
6 small Cooked Beets, Peeled, cut into thin sticks
1 Hard-Cooked Egg, peeled
9 cup Mache (Lamb's Lettuce), or Boston Lettuce
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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@INSPIRE.OSPI.WEDNET.EDU> Posted to EAT-L Digest by shade <liveoak@POLARIS.NET> on Jul 5, 1997
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