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Title: Mache Salad with Chiffonade of Beet and Radish Categories: Beets Yield: 1 Servings 5 tb White-wine vinegar 6 tb Olive oil 1 lb Beets; cook, chill, peel, -grate coarse 2 c Daikon radish; coarsely -grated 8 c Māche; rinsed well and Spun dry In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the māche with the remaining dressing. Arrange the māche, the beets, and the radish decoratively on 6 salad plates. Serves 6. Gourmet December 1991 Per serving: 847 Calories; 82g Fat (84% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 237mg Sodium NOTES : Epicurious. Can be prepared for 45 minutes or less. Posted to MC-Recipe Digest by shade |