Salade de Betteraves au Noix

Beetroot

2 plump heads of chicory, about 250g
125 g lamb's lettuce
2 large cooked beetroot
60g walnuts, coarsely chopped

For the vinaigrette dressing:
1 tablespoon vinegar or lemon juice
1 teaspoon mustard
3 tablespoons walnut oil
salt
black pepper, freshly ground


1. Wipe the chicory, discard any wilted leaves and trim the stems. Cut them into diagonal slices. wash the lamb's lettuce very thoroughly to remove all sand. Mix the chicory and the lamb's lettuce in a salad bowl. The greens can be prepared a few hours ahead and kept, covered, in the refrigerator.

2. For the vinaigrette dressing: whisk together the vinegar or lemon juice, mustard, salt and pepper. Gradually whisk in the oil.

3. Just before serving, cut the beetroot into medium-sized dice, add to the greens and toss with vinaigrette. Taste for seasoning and sprinkle with the chopped walnuts.

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