| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Meats |
|
Salads, Sauces and, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Shallots, finely chopped |
| 2 |
tb |
Red-Wine Vinegar |
| 2 |
tb |
Cranberry Juice Cocktail, or water |
| 1 |
tb |
Whole-Grain Mustard |
| 2 |
tb |
Extrac Vigin Olive Oil |
|
|
Salt And Pepper, to taste |
| 6 |
sm |
Cooked Beets, Peeled, cut into thin sticks |
| 1 |
|
Hard-Cooked Egg, peeled |
| 9 |
c |
Mache (Lamb's Lettuce), or Boston Lettuce |
INSTRUCTIONS
In small bowl, whisk together shallots, vinegar, cranberry juice or water,
and mustard. Slowly whisk in olive oil. Season to teaste with salt and
pepper. Pour half of the dressing into a separate bowl and set aside.
Marinate beets in the remaining dressing for at least 1 hour and up to 6
hours.
Just before serving, use a rubber spatula to pres egg through a coarse
strainer into a small bowl. Toss the reserved dressing with the lettuce.
Arange on 6 salad plates. Divide the marinated beets over the lettuce and
gardnish with some of the sieved egg and black pepper.
NOTES : Copied from March/April Eating Well magazine
Recipe by: Lori Varela <lvarela@INSPIRE.OSPI.WEDNET.EDU> Posted to EAT-L
Digest by shade <liveoak@POLARIS.NET> on Jul 5, 1997
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