Salade de Mache with Roasted Red Beets, Goat Cheese and Hazelnut Dressing

INGREDIENTS:

2-3 red beets, oven roasted in foil until tender
1 tablespoon Dijon mustard
1 cup olive oil
1 cup hazelnut oil
1/2 cup apple cider vinegar
Salt and pepper
Fresh salad greens or mache

METHOD:

Peel cooked beets; reserve one or two for salad.

In food processor, combine mustard, 1 cooked beet, olive and hazelnut oils and vinegar. Add salt and pepper to taste.

Use as a dressing for a salad of mache or other greens, such as Belgium endive, and the reserved beets. Add sliced heirloom tomato, if desired.

NOTES:
Once considered a weed, mache (pronounced “mahsh”) is now a popular salad green. Before French farmers began cultivating it, mache was harvested from fields where it grew among crops like rye, corn and wheat – hence one of its common names, corn salad. Mache is also known as lamb’s lettuce. The sweet, slightly nutty leaves are tender and juicy.

SOURCE: Recipe courtesy of Executive Chef Executive Chef Lionel Le Morvan
Ma Maison Restaurant
9051 Soquel Drive
Aptos, CA
831.688.5566

Toyota Farm to Table Tour Event at Aptos Farmers Market, April 2011

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