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Ingredients Jump to Instructions ↓

  1. SALADE NANTAISE (BEETROOT AND LAMBS LETTUCE SALAD)

  2. 250 g / 9 oz raw beetroot

  3. 4 thick slices of bread, crusts removed

  4. 6 Tbsp olive oil

  5. grated rind of 1 orange

  6. 2 Tbsp balsamic vinegar

  7. 2 Tbsp freshly squeezed orange juice

  8. 2 40-g packs lambs lettuce

  9. 200 :C / Gas

  10. 6 / fan oven

  11. 180 :C. Peel and coarsely grate the beetroot. Cut the bread into small cubes.

  12. Toss the bread with two tablespoons of the olive oil and spread

  13. over a baking sheet. Sprinkle with the orange rind and bake for 12

  14. to 15 minutes, turning halfway through the cooking time, until the

  15. bread cubes are crisp. Whisk together the remaining olive oil,

  16. the balsamic vinegar and the orange juice, and season with salt

  17. and pepper. Just before serving, mix together the lambs lettuce,

  18. beetroot and orange crotons. Drizzle over the dressing and toss

  19. together well.

  20. Serves 10

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