Baby lettuce and herb salad with shallot vinaigrette
Indulge in the freshness of baby lettuce paired with aromatic herbs, all tossed in a delightful shallot vinaigrette. Perfect balance of flavors!
Ingredients:
- 910g baby red beets or medium red beets
- 1/2 cup aged red wine vinegar
- 2 medium shallots, finely chopped
- Salt and freshly ground pepper
- 1/2 cup canola or grapeseed oil
- 1/2 cup extra-virgin olive oil
- 450g mixed baby salad greens
- 4 cups flat-leaf parsley leaves
- 2 cups basil leaves
- 1 cup tarragon leaves
- 1 pint cherry tomatoes, halved
- 2 bunches radishes, thinly sliced
Instructions:
- Place the beets in a medium saucepan and cover them with cold water. Bring the water to a boil and cook the beets until they are easily pierced with a fork, which should take around 20 minutes for baby beets and 40 minutes for medium beets. Once cooked, drain the beets and rinse them under cold water to cool them down. Remove the skins from the beets and cut baby beets in half lengthwise, while thinly slicing the medium beets. Allow the beets to cool down before using them.
- In a large bowl, mix the vinegar with shallots and season with salt and pepper. Slowly whisk in the oils until the dressing thickens. Add greens, parsley, basil, tarragon, tomatoes, and radishes to the bowl. Season the salad with salt and pepper, gently toss the ingredients together, and then transfer them to a serving platter. Sprinkle the beets on top of the salad before serving.
Summary:
- Calories: 2822 kcal
- Fat: 226 g
- Protein: 47 g
- Carbs: 184 g
- Potassium: 8455 mg
- Magnesium: 664 mg