French cuisine · Salads & Mezze

Lamb's Lettuce Salad with Walnuts

Delicate lamb's lettuce with beetroot and walnuts, dressed in a walnut oil vinaigrette.

Ingredients · for 4 servings

• 200 g lamb's lettuce
• 400 g cooked beetroot
• 100 g walnuts
• 3 tbsp walnut oil
• 2 tbsp sunflower oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 shallot
• Salt, pepper

Instructions

1. Wash the lamb's lettuce several times in cold water, trimming off the root ends, and spin dry very carefully.
2. Peel the cooked beetroot and cut into thin wedges or 1 cm cubes.
3. Roughly chop the walnuts and toast in a dry pan over medium heat for 3 min, until fragrant.
4. Whisk the Dijon mustard with the sherry vinegar, the finely diced shallot, salt and pepper, then slowly whisk in the walnut and sunflower oil.
5. Toss the beetroot first with half the vinaigrette and let sit for 5 min, so it doesn't stain the salad.
6. Toss the lamb's lettuce very briefly with the remaining vinaigrette, top with beetroot and walnuts, and serve immediately.