Cattail and Rosette de Lyon Salad
Ингредиенты
- 1 shallot, finely chopped
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) Zante currants
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon (15 ml) molasses
- 4 cups (1 litre) lamb’s lettuce, mesclun or baby arugula
- 1/2 lb (225 g) Rosette de Lyon, thinly sliced
- 1 jar 110 ml pickled cattail hearts, drained (sliced if served as tapas)
- Fleur de sel
- Pepper
Инструкция
- In a small saucepan, soften the shallots in 15 ml (1 tablespoon) of oil. Add the currants and cook for 1 minute. Add the vinegar, molasses and the remaining oil. Simmer for 1 minute. Let cool.
