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LOCATION: Recipes >> Salad Recipes >> Beet Lambs Lettuce

Print this Recipe    Beet Lambs Lettuce

SALADE NANTAISE (BEETROOT AND LAMBS LETTUCE SALAD)

250 g / 9 oz raw beetroot
4 thick slices of bread, crusts removed
6 Tbsp olive oil
grated rind of 1 orange
2 Tbsp balsamic vinegar
2 Tbsp freshly squeezed orange juice
2 40-g packs lambs lettuce

Preheat the oven to 200 :C / Gas 6 / fan oven 180 :C. Peel and
coarsely grate the beetroot. Cut the bread into small cubes.

Toss the bread with two tablespoons of the olive oil and spread
over a baking sheet. Sprinkle with the orange rind and bake for 12
to 15 minutes, turning halfway through the cooking time, until the
bread cubes are crisp. Whisk together the remaining olive oil,
the balsamic vinegar and the orange juice, and season with salt
and pepper. Just before serving, mix together the lambs lettuce,
beetroot and orange crotons. Drizzle over the dressing and toss
together well.

Serves 10

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