Lamb's Lettuce Salad with Red Beet Chips Recipe
Lamb's Lettuce Salad with Red Beet Chips
Flavors of the Pays de la Loire
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note
Good to know: Wash lamb's lettuce
In a punnet or bag, lamb's lettuce needs only a stream of water to be ready to use! 
Ingredients for 4 servings
- 150 g (5 oz.) Mache (Lamb's Lettuce)
- 50 g (2 oz.) pine nuts
- 1 large raw Beet
- Peanut oil for frying
- Walnut oil + peanut oil
- Strong mustard
  1. Run the lamb's lettuce under a stream of water and dry it. 
  2. Peel the beet. Cut half into thin julienne, and the other half into thin slices. 
  3. Lightly flour the julienned beet and fry it at 170/180° C (350° F); drain on paper towel and sprinkle with salt. 
  4. Quickly fry the beet chips and place them with the matchsticks. Keep hot. 


  1. Combine a little walnut oil with the peanut oil and a little mustard; add the rest of the ingredients to taste. 
  2. In a round dish, place the dressed lamb's lettuce and arrange the other ingredients attractively. 

    A recipe from Gérard Ryngel, Villa Mon Rêve,  2 levée de la Divatte 44115 Basse Goulaine. 
    Collaboration: Canetti Conseil. Photo: François Bertram. Styling Claire Blancherie

Preparation time: 10 minutes Cooking time: 5 minutes
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