Salad of lamb’s lettuce and beets
This is a French bistro classic. If lamb’s lettuce is not available, baby spinach leaves make a good substitute. And if you do not have walnut oil to hand, make the sauce with 2 tsp. balsamic and 4 tsp. olive oil.
2 large handfuls lamb’s lettuce
1 medium to large beet
2 tsp. balsamic vinegar
2 tsp. olive oil
2 tsp. walnut oil
1 clove garlic, peeled and minced
salt and freshly ground black pepper
fresh dill or cilantro (optional)
crumbled walnuts (optional)
Wash the lamb’s lettuce and spin it dry.
Peel the beet and chop into cubes.
In a small bowl combine the vinegar, oils, seasonings and minced garlic.
Place the lamb’s lettuce in a shallow serving bowl. Drizzle 1 tbsp. of the sauce over the greens.
Add the cubed beets to the sauce in the small bowl and stir well. Add the fresh herbs if you are using them.
Now place the beets on top of the greens. For a special touch, crumble some walnut pieces on top. Serves 2.