Assemble these supplies:
- 4 small beets
- Small head Bibb lettuce
- Small head Boston lettuce
- Small bunch arugula
- Mustard Vinaigrette (see following recipe)
- 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.)
- 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.
- 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.
- 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:
- Squeeze enough lemon juice to measure 1/4 cup. Peel garlic.
- Place all ingredients in food processor fitted with steel blade or in blender and process 1 minute.
- Just before using, process vinaigrette briefly to recombine.
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