Lamb's lettuce and beetroot salad
In France lamb's lettuce (mâche) is a typical cold-weather salad leaf — it copes well with the cold, is in season from autumn to spring, when fresh leaves are scarce, and has a gentle, slightly nutty flavour. This classic salad pairs it with cubes of cooked beetroot, toasted walnuts and grated egg, in a walnut oil vinaigrette. Sweet beetroot, bitterish nuts and a tangy dressing make a simple, very French combination. The key is to add the beetroot just before serving — otherwise it dyes everything pink.
Your own work in that: 10 min.
- Eggs 10 min
- Preparation 10 min
- Vinaigrette 5 min
- Assembling 5 min
Step by step
0 / 8 doneBoil the eggs
Lower the eggs into boiling water and hard-boil them for 10 minutes, then move them to cold water and peel.
Ingredients: 150 g lamb's lettuce · 300 g cooked beetroot · 50 g walnuts · 2 pcs eggs
Rinse the lamb's lettuce
Rinse the lamb's lettuce gently in a bowl of cold water, changing the water 2–3 times — there can be sand between the leaves. Dry it in a salad spinner or on a cloth.
Ingredients: 150 g lamb's lettuce · 300 g cooked beetroot · 50 g walnuts · 2 pcs eggs
In a bowl, not under the tap — the leaves are delicate.Cube the beetroot
Cut the beetroot into 1.5 cm cubes. Keep it separate so it does not dye everything else.
Ingredients: 150 g lamb's lettuce · 300 g cooked beetroot · 50 g walnuts · 2 pcs eggs
Beetroot kept apart — into the salad last.Toast the walnuts
Toast the walnuts in a dry pan for 3–4 minutes, shaking the pan, until fragrant. Tip onto a plate and, once cool, break them up roughly.
Ingredients: 150 g lamb's lettuce · 300 g cooked beetroot · 50 g walnuts · 2 pcs eggs
Make the vinaigrette
Chop the shallot very finely, cover with the vinegar, add the salt and leave for 5 minutes to mellow. Then stir in the mustard and finally both oils, whisking with a fork. Season with pepper.
Ingredients: 1 pcs shallot · 1 tbsp red wine vinegar · 1 tsp Dijon mustard · 2 tbsp walnut oil · 1 tbsp sunflower oil · ½ tsp salt · ¼ tsp black pepper
Walnut oil — an echo of the nuts in the salad.Dress the leaves
Just before serving, toss the lamb's lettuce with half the vinaigrette and divide between plates. The tender leaves wilt quickly under dressing.
Ingredients: 1 pcs shallot · 1 tbsp red wine vinegar · 1 tsp Dijon mustard · 2 tbsp walnut oil · 1 tbsp sunflower oil · ½ tsp salt · ¼ tsp black pepper
Add beetroot and walnuts
Toss the beetroot with the rest of the vinaigrette and spoon it over the leaves. Scatter with the walnuts.
Ingredients: 150 g lamb's lettuce · 300 g cooked beetroot · 50 g walnuts · 2 pcs eggs
Finish with egg
Grate the eggs finely straight over the salad and serve at once. You can serve baguette alongside.
Ingredients: 150 g lamb's lettuce · 300 g cooked beetroot · 50 g walnuts · 2 pcs eggs
Before you start
Roasted beetroot
Beetroot roasted in foil (medium ones about 1 hour at 200°C, until a knife slides in easily) usually has a deeper, sweeter flavour than boiled. You can roast it the day before.
With goat's cheese
Pieces of goat's cheese or goat's cheese toasts turn this starter into a light lunch.
Walnut oil
Walnut oil turns rancid quickly — keep it in the fridge and use it within 2–3 months of opening. Without it, use sunflower oil alone (3 tablespoons in total).
