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LEEK, BEET AND EGG SALAD WITH WALNUT OIL DRESSING
4 medium-sized beets, boiled, cooled, peeled and sliced
3 well-washed leeks, trimmed, sliced, steamed and cooled
2 hard-boiled eggs, cooled and halved
Some soft lettuce (i.e. butter lettuce)
Vinaegrette - whisk together:
1/4 teaspoon Dijon mustard
1 part red wine vinegar
1 part oil
2 parts or more walnut oil
Crumbled walnuts to taste
On each plate, place beets, leeks, eggs and lettuce in an eye appealing arrangement. Drizzle with simple Dijon vinaegrette and garnish with walnuts. Serves 2-4. |
