Salade Nantaise (France)

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SALADE NANTAISE (BEETROOT AND LAMB’S LETTUCE SALAD)

 

Most of the lamb’s lettuce we eat in this country (i.e. Great Britain) comes

from Nantes on the west coast of France where a salad of these leaves with

beetroot is called salade Nantaise.

 

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 x 40 g packs lamb’s lettuce

 

Preheat the oven to 200 ºC / Gas 6 / fan oven 180 ºC. 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 - 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 lamb’s lettuce, beetroot and orange croûtons. Drizzle over the dressing

and toss together well.

 

Serves 10

 

109 kcal per serving

preparation / cooking : 15 / 15 minutes

 

country : France

course : salad

 

source : BBC Good Food June 1999

 

 

 

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