Archiduc (Grand Duke) - salad with beetroot, potatoes and lettuce salad
The Grand Duke's salad is a bit of a love /hate thin. There are many who does not like beetroot and for those it is not a hit. For the rest of us it's a nice quick and easy salad.
ingredients
4 servings
- 2 beetroots, cooked, in large julienne
- 5 oz (150 g) of endive (or other green salad) in julienne
- 4 between ell. 8 small potatoes in large julienne, cooked
- truffle in julienne (I use truffle oil in the vinaigrette instead.)
- vinaigrette
Notes
I think that the Endivie salad is too bitter so I use romain instead.
I buy the beetroots pre-cooked. It works as well as boiling them oneself.
Julienne: cut into pieces the size of matches.
Large Julienne: cut in thickness the size of french fries.
Vinaigrette: dressing made with 1 part vinegar / 3 parts oil. You can use lemon instead of vinegar. Salt and pepper. Use plenty of salt.
Truffles: you can use truffle oil. It's easier to get hold of and a lot cheaper.
Potatoes: Use the most firm and waxy ones you can find. As a rule, the small varieties used for caramelized potatoes or asparagus potatoes.
