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- A twist on a favorite classic salad in France.
- Katherine C.
- 1 1 oz (28 grm). clove shallot, finely diced
- 3 Tbsp (45 ml). orange juice
- 1 tbsp (15 ml) sherry vinegar
- 1/4 tsp (1 ml). chopped orange zest
- 3 Tbsp (45 ml). extra virgin olive oil
- sea salt and black pepper, to taste
- 1/2 lb (.2 kg). red or golden baby beets, roasted and peeled, cut in half
- 4 oz (112 grm). mache lettuce
- 1/4 cup (60 ml) chopped, toasted walnuts
- Combine shallots, orange juice, vinegar, and zest in small bowl.
- Whisk in olive oil, season with salt and pepper, and set aside.
- Toss halved beets with 2 3 Tbsp (45 ml) of vinagrette; set aside.
- Dress the Mache with the remaining vinagrette.
- Divide the greens onto 4 plates.
- Garnish with beets and nuts.
- K's notes:
This recipe doesn't make a whole lot of vinagrette, I would make a little
more if desired. I didn't bother chopping the Microplaned orange zest but
just threw it in. I also added more orange juice to make the salad taste
more "orangey". For the beets, I didn't bother roasting but just steamed
normal-sized beets and then cubed them (roasting is probably sweeter, but
didn't have an issue). The walnuts were warm when I sprinkled them on. The
mache is in little lettuce "clumps" which I didn't separate but just tossed
as is onto the plate. This led for a really nice and interesting texture
with the mache, beets, walnuts, and shallots. I can think of other
variations on this salad that would be interesting to try. BTW, if you don't
own sherry vinegar, you can buy a decent Spanish brand for about $4.50 a
bottle ... I have several other recipes that call for it, so we actually use
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