Recipe #3971
Julienne Salad with Hot Dressing
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 4 min |
| Total: | 14 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
Wine & food pairing
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Recipe ingredients
- Dressing
- 1 1/2 oz. (105 g) bacon, cut up
- 1 shallot, minced
- 1/4 cup (60 mL) red wine vinegar
- 1 cup (250 mL) olive oil*
- Salt and freshly ground pepper
- Salad
- 1 head Boston
- 1/4 cup (60 mL) julienned Quebec carrots
- 1/4 cup (60 mL) julienned beets
Preparation
Dressing
In a skillet, cook bacon and shallot (no fat needed with bacon). Stir in vinegar, oil, salt and pepper. Set aside.
Salad
Gently open the leaves so that the lettuce looks like a giant flower.
Arrange julienned carrots and beets in the Boston petals. Drizzle with hot dressing and serve immediately.
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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