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Salad
6 oz lamb's lettuce, washed and roots trimmed 175 g
4 small beetroot, cooked, peeled and diced 4
2 tbsp chopped fresh italian parsley 30 mL
Dressing
3 tbsp white wine vinegar or lemon juice 45 mL
4 tsp Dijon mustard 20 mL
2 garlic cloves, finely chopped 2
1/2 tsp sugar 2 mL
1/2 cup sunflower oil 125 mL
1/2 cup double cream or crème fraîche 125 mL
salt and black pepper
Prepare the dressing first. Mix the vinegar or lemon juice, mustard, garlic, sugar, salt and pepper in a small bowl, then slowly whisk in the oil until the sauce thickens.
Lightly beat the cream to lighten it slightly, then whisk it into the dressing.
Toss the lettuce with a little of the vinaigrette and arrange on a servng plate or in a bowl.
Spoon the beetroot into the centre of the lettuce and drizzle over the remaining dressing. Sprinkle with chopped parsley and serve at once.
Chef's Note
Colourful and delicious starter.
6 oz lamb's lettuce, washed and roots trimmed 175 g
4 small beetroot, cooked, peeled and diced 4
2 tbsp chopped fresh italian parsley 30 mL
Dressing
3 tbsp white wine vinegar or lemon juice 45 mL
4 tsp Dijon mustard 20 mL
2 garlic cloves, finely chopped 2
1/2 tsp sugar 2 mL
1/2 cup sunflower oil 125 mL
1/2 cup double cream or crème fraîche 125 mL
salt and black pepper
Prepare the dressing first. Mix the vinegar or lemon juice, mustard, garlic, sugar, salt and pepper in a small bowl, then slowly whisk in the oil until the sauce thickens.
Lightly beat the cream to lighten it slightly, then whisk it into the dressing.
Toss the lettuce with a little of the vinaigrette and arrange on a servng plate or in a bowl.
Spoon the beetroot into the centre of the lettuce and drizzle over the remaining dressing. Sprinkle with chopped parsley and serve at once.
Chef's Note
Colourful and delicious starter.
