Salad of Mache w/ Roasted Beets and Orange Vinegar

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Salad of Mache w/ Roasted Beets and Orange Vinegar

Recipe Information
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 tbsp (30 ml) to 3 Tbsp (45 ml). of vinaigrette; set aside. Dress the Mache with the remaining vinaigrette. 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!

Recipe Information

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 tbsp (30 ml) to 3 Tbsp (45 ml). of vinaigrette; set aside.
Dress the Mache with the remaining vinaigrette.
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!