Mache salad with roasted beets and julienned celeriac-hb

4 servings

Ingredients

Quantity Ingredient
1 Egg
½ cup Plus 2 T olive oil
1 tablespoon Dijon mustard
2 tablespoons Sweet paprika
1 Clove garlic, peeled
½ teaspoon Fresh thyme OR
6 tablespoons Extra-virgin olive oil
1½ tablespoon Balsamic vinegar
1 cup Celeriac, peeled, trimmed and cut into julienned strips
¼ teaspoon Dried
¼ teaspoon Salt
Freshly ground pepper to taste
½ cup Plus 2 T peanut oil
Salt and pepper to taste
4 mediums Unpeeled beets, scrubbed clean
16 Whole heads of mache

Directions

FOR RED PEPPER MAYONNAISE

FOR VINAIGRETTE

FOR SALAD

Prepare mayonnaise: In a blender or food processor with a metal blade, blend 1 egg, 1 T olive oil, mustard, sweet paprika, garlic, thyme, salt and pepper for 1 minute. With machine running, add the remaining olive and peanut oil by droplets. Makes about 1½ cups.

Prepare vinaigrette: In a bowl mix together oil, vinegar, salt and pepper.

Prepare celeriac: Place celeriac in a bowl and immediately toss with ¾ C red pepper mayonnaise. Refrigerate overnight so that the dressing is absorbed.

Prepare beets: Place beets in an aluminum foil-lined casserole with a tight fitting lid, Bake in a preheated 350'F oven until very tender, about 2 hours. Cool beets slightly, peel and slice ¼-inch thick and toss with half the balsamic vinaigrette.

To serve: Toss the mache with the remaining vinaigrette and arrange on a platter between the beets and the celeriac. Serves 4.

House Beautiful/February/94 Scanned & fixed by DP & GG

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