Description:

A twist on a favorite classic salad in France.

Source:

Katherine C.

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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 it!

Enjoy!