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La Coupole Salad

world.food's picture
Ingredients
  Belgian endive heads 1 Large
  Mache/Use other tender, sweet greens 5 1⁄2 Bunch (550 gm), roots removed (4 Cups Leaves, Or 6 Small)
  Beets 1 Cup (16 tbs), roasted
  Walnut halves 1⁄2 Cup (8 tbs), slightly broken
  Roasted beets 1 Cup (16 tbs), cubed (About 4 Small)
  Walnut oil vinaigrette 1⁄4 Cup (4 tbs)
  Coarse salt To Taste
  Ground black pepper To Taste
  Coarsely ground black pepper To Taste
Directions

GETTING READY
1) Trim the root end of the endive.
2) Separate the leaves, rinse well, and pat dry.
3) Cut lengthwise into thin slivers and place in a large bowl.
4) Rinse the mache and shake dry.

MAKING
5) Add the mache to the endive along with the walnuts. Toss well.
6) In a bowl, place the beets.
7) Toss with 2 tablespoons of the walnut oil vinaigrette. Set aside.

FINALIZING
8) Just before serving, sprinkle the greens with salt and pepper.
9) Toss with the remaining 2 tablespoons vinaigrette and then divide the salad into six portions.

SERVING
10) Sprinkle the salad evenly with the beets and Roquefort cheese. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Endive
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
6

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