Salad of mache& beets

 
                           Salad Of Mache & Beets
 
 Recipe By     : Lori Varela 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Sauces And Preserves
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tblsp         Shallots -- finely chopped
    2      Tblsp         Red-Wine Vinegar
    2      Tblsp         Cranberry Juice Cocktail -- or water
    1      Tblsp         Whole-Grain Mustard
    2      Tblsp         Extrac Vigin Olive Oil
                         Salt And Pepper -- to taste
    6      Small         Cooked Beets, Peeled -- cut into thin sticks
    1                    Hard-Cooked Egg -- peeled
    9      Cups          Mache (Lamb's Lettuce) -- or Boston Lettuce
 
 In small bowl, whisk together shallots, vinegar, cranberry juice or
 water, and mustard.  Slowly whisk in olive oil.  Season to teaste with
 salt and pepper.  Pour half of the dressing into a separate bowl and set
 aside.  Marinate beets in the remaining dressing for at least 1 hour and
 up to 6 hours.
 
 Just before serving, use a rubber spatula to pres egg through a coarse
 strainer into a small bowl.  Toss the reserved dressing with the
 lettuce.  Arange on 6 salad plates.  Divide the marinated beets over the
 lettuce and gardnish with some of the sieved egg and black pepper.
 
 
 
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 NOTES :  Copied from March/April Eating Well
 magazine