Mache Salad With Chiffonade Of Beet And Radish Recipe

Name: Mache Salad With Chiffonade Of Beet And Radish
Ingredients: 5 Tbsp. white-wine vinegar; 6 Tbsp. extra virgin olive oil; 1 lb beets cooked, chilled, peeled, and grated coarse; 2 c. coarsely grated icicle or possibly daikon radish (available seasonally at specialty produce markets and some supermarkets); 8 c. mache rinsed well and spun dry

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $5.12 view details

5 Tbsp. white-wine vinegar
6 Tbsp. extra virgin olive oil
1 lb beets cooked, chilled, peeled, and grated coarse
2 c. coarsely grated icicle or possibly daikon radish (available seasonally at specialty produce markets and some supermarkets)
8 c. mache rinsed well and spun dry

Directions

In a small bowl whisk together the vinegar and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the mache with the remaining dressing. Arrange the mache,
the beets, and the radish decoratively on 6 salad plates.
Serves 6.

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Amount Per Recipe	%DV
Recipe Size 589g
Calories 879
Calories from Fat 721	82%
Total Fat 81.65g	102%
Saturated Fat 11.32g	45%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 265mg	11%
Potassium 1382mg	39%
Total Carbs 32.67g	9%
Dietary Fiber 10.3g	34%
Sugars 20.54g	14%
Protein 6.35g	10%

Mache Salad With Chiffonade Of Beet And Radish Recipe

Ingredients