Lamb's Lettuce Salad with Red Beet ChipsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:140.4 kcal
Proteins:3.7 g
Fats:12.2 g
Carbohydrate:6.5 g
Fibers:2.1 g
Sugar:3 g
Cholesterol:0 mg
Sodium:37.9 mg
Calcium:26.7 mg
Energy:99 kcal
Proteins:2.6 g
Fats:8.6 g
Carbohydrate:4.6 g
Fibers:1.5 g
Sugar:2.1 g
Cholesterol:0 mg
Sodium:26.7 mg
Calcium:18.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
150
g
mache (lamb's lettuce)
50
g
pine nuts
1
large raw beet
peanut oil
peanut oil
strong mustard
METHOD
- Run the lamb's lettuce under a stream of water and dry it.
- Peel the beet. Cut half into thin julienne, and the other half into thin slices.
- Lightly flour the julienned beet and fry it at 170/180° C (350° F); drain on paper towel and sprinkle with salt.
- Quickly fry the beet chips and place them with the matchsticks. Keep hot.
Vinaigrette
- Combine a little walnut oil with the peanut oil and a little mustard; add the rest of the ingredients to taste.
- In a round dish, place the dressed lamb's lettuce and arrange the other ingredients attractively.
..........
A recipe from Gérard Ryngel, Villa Mon Rêve, 2 levée de la Divatte 44115 Basse Goulaine. www.villa-mon-reve.com
Collaboration: Canetti Conseil. Photo: François Bertram. Styling Claire Blancherie
SOMMELIER
Preparation time: 10 minutesCooking time: 5 minutesCHEF'S NOTES
Good to know: Wash lamb's lettuce
In a punnet or bag, lamb's lettuce needs only a stream of water to be ready to use!
