Lorette salad

Name: Lorette salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4–6
Cuisine: France
Ingredients: 2 large beetroot; dash Worcestershire sauce; 2 tablespoons red wine vinegar; 120 ml (4 fl oz) olive oil; 220 g (7 oz) lamb’s lettuce; 10 small tender celery sticks or 250 g (8 oz) celeriac

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
55 min

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

A traditional French salad consisting of a colourful combination of lamb’s lettuce, celery and beetroot.

Ingredients

2 large beetroot
10 small tender celery sticks or 250 g (8

Europe
France
Pescatarian
Mediterranean

Method

Bring a pan of salted water to the boil and cook the beetroot in their skins for about 40 minutes, or until tender. Set aside to cool, then peel.
To make the vinaigrette, place the vinegar, oil, Worcestershire sauce and a generous seasoning of salt and black pepper into a small bowl. Whisk with a small balloon whisk until incorporated, and set aside.
Pee