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Baby Beetroot and Summer Leaf Salad
Serves 4
Ingredients
A selection of green salad leaves
and herbs of your choice eg:
• 4 eggs
• 250g pkt baby beetroot in mild malt vinegar, halved
• 10cm piece cucumber, peeled
• 1 bunch radish, trimmed and thickly sliced
A selection of green salad leaves
and herbs of your choice, eg:
• Lamb’s lettuce,
• Watercress,
• Rocket,
• Round lettuce,
• Escarole,
• Chervil,
• Tarragon,
• Chopped parsley,
• Chives
Dressing:
• 1 shallot, very finely chopped
• 4 tbsp olive oil
• 2 tsp white wine vinegar
• Salt and black pepper
Method
- Put the eggs into a pan of cold water, bring to theboil and cook for 4 minutes, so the yolks are still soft. Cool under cold water and leave until cold.
- Wash the salad leaves and pat them dry. Place leaves in large bowl, tearing bigger ones into bite sized pieces.Halve the beetroots and add to the bowl.
- Cut the cucumber in half lengthways, scoop out the seeds then thickly slice into half moon shapes. Add to the salad along with the sliced radish.
- Whisk together the dressing ingredients and add to the salad, toss together. Divide between 4 dishes.
- Peel the eggs and cut each in half or quarters then arrange on top of the salad just before serving.
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