Breaking News
Loading...
Tuesday, September 11, 2012

Info Post



Assemble these supplies:

  • 4 small beets
  • Small head Bibb lettuce
  • Small head Boston lettuce
  • Small bunch arugula
  • Mustard Vinaigrette (see following recipe)
Steps in preparation:

  1. Remove beet tops, leaving about 14nch of stems. Wash beets and drain in colander. Place beets in medium-size saucepan, cover with water, and bring to a boil over me­dium-high heat. Reduce heat and simmer beets 30 min­utes, or until tender when tested gently with point of knife. (Do not test beets too often or color will bleed.)
  2. Meanwhile, separate lettuce leaves; wash lettuce and arugula, and dry in salad spinner or with paper towels. Trim off arugula stems and place greens in medium-size bowl. Cover with plastic wrap and refrigerate until ready to use.
  3. When beets are cooked, turn into colander and refresh under cold running water; slip skins off with your fingers. Trim off beet stems and cut beets crosswise into 1/4-inch­thick slices.
  4. Divide salad greens among 4 side plates, drizzle with mustard vinaigrette, and top each serving with beets.


Mustard Vinaigrette


Assemble these supplies:


  • Large lemon, or 1/4 cup white wine vinegar Large clove garlic
  • Large egg
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil or vegetable oil
  • 1/2 teaspoon salt
  • Freshly ground pepper

Steps in preparation:
  1. Squeeze enough lemon juice to measure 1/4 cup. Peel garlic.
  2. Place all ingredients in food processor fitted with steel blade or in blender and process 1 minute.
  3. Just before using, process vinaigrette briefly to recombine.

0 comments:

Post a Comment