People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
09/24/2002
Salad of lamb's lettuce and raw beets (Salade de mâche et de betteraves crues)
Ingredients:
For 4 servings:
2 medium beets (garden-grown if possible), peeled and coarsely grated
6 c. washed and dried lamb's lettuce
Juice of 1/2 lemon
1/3 c. fruity olive oil
1/2 t. ground coriander
Salt and pepper
1/2 c. pine nuts, toasted a light golden brown in a 325 degree oven (watch carefully that they don't burn)
.
Toss the grated beets with the lamb's lettuce, using your fingers to separate any clumps of beet and to distribute the shreds equally throughout the salad. Heat the olive oil and the coriander until warm; pour into a bowl. Whisk in the lemon juice, salt and pepper. Pour over the salad and toss thoroughly. Sprinkle with pine nuts and serve immediately on pretty plates.
Much different from my other lamb's lettuce and beet salad, this one is light and delicately perfumed. Using golden beets will change the color effect, as will using striped 'Chioggia' beets, which will lend the salad a delicate pink tone, in which a scattering of pink rose petals are a nice addition. Denis and I had no trouble putting away a recipe for 4; we found it irresistable.
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Average soils--Wild delphinium
Beet 'Rouge Crapaudine'
Provençal stoneware vinegar jug (vinaigrier)