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Salade Lorenzo

Ingredients
  Celery stalks/Celeriac - 2 ounce 4 Ounce
  Ripe pears 2 , peeled, cored, thinly sliced
  Lemon juice 2 Tablespoon
  Cooked beetroot 4 Ounce, peeled sliced
  Lettuce heart 1 , finely shredded
  Chicory head 1 Small
  Corn salad 1⁄2 Bunch (50 gm), washed, drained
  Hard-boiled eggs 2 , shelled, sliced
For the dressing:
  Oil 4 Tablespoon
  Orange juice 1 Tablespoon
  Powdered mustard 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) If using celeriac, peel and then cut into thin strips. Blanch the strips in salted, boiling water for 5 minutes.
2) In case of celery stalks, pull out the strings and finely chop them.
3) Into a bowl, add in the celeriac or celery, thinly sliced pears and a sprinkling of lemon juice.
4) Rinse and drain the chicory well. Cut their stems out, pull out the leaves and chop roughly.
5) Take individual serving glasses. Arrange the lettuce leaves, chicory, and half of the corn salad over the dish. Lay a layer of the beetroot, pears and celeriac or celery mix. Then arrange a layer of eggs.
6) To prepare the salad dressing, mix together the oil, orange juice, mustard, salt and pepper. Pour equal amounts of the dressing into the glasses.

SERVING
7) Garnish each glass with the leftover corn salad. Let chill for 10 minutes before serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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