| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beets |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
White-wine vinegar |
| 6 |
tb |
Olive oil |
| 1 |
lb |
Beets; cook, chill, peel, grate coarse |
| 2 |
c |
Daikon radish; coarsely grated |
| 8 |
c |
Mâche; rinsed well and |
|
|
Spun dry |
INSTRUCTIONS
In a small bowl whisk together the vinegar and salt and pepper to taste,
add the oil in a stream, whisking, and whisk the dressing until it is
emulsified. In a bowl toss the beets with one third of the dressing, in
another bowl toss the radish with half the remaining dressing, and in a
large bowl toss the mâche with the remaining dressing. Arrange the mâche,
the beets, and the radish decoratively on 6 salad plates.
Serves 6.
Gourmet December 1991
Per serving: 847 Calories; 82g Fat (84% calories from fat); 5g Protein; 29g
Carbohydrate; 0mg Cholesterol; 237mg Sodium
NOTES : Epicurious. Can be prepared for 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Apr 13, 1998
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