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.
The Grand Duke’s Salad © kvalifood.com
Ingredients
4 servings
- 2 beetroots, cooked, in large julienne
- 150 g endive (or other green salad), in julienne
- 4-8 small potatoes, in large julienne, cooked
- truffle, in julienne (I use truffle oil in the vinaigrette instead)
- vinaigrette
Directions
Cook the potatoes unpeeled in lightly salted water until tender but still firm. Let them cool, peel and cut into large julienne — the thickness of thick french fries.
Cut the cooked beetroots into large julienne. Cut the lettuce leaves into julienne. Slice the truffle into julienne, or stir a little truffle oil into the vinaigrette.
Mix the potatoes, beetroots and lettuce in a bowl. Pour the vinaigrette over and toss gently. Divide onto plates and top with truffle strips if using. Serve immediately.
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.
The ingredients © kvalifood.com
Cooked and sliced © kvalifood.com
Enough salad for 4 Grand Dukes © kvalifood.com
See Also
Américaine (American) - salad with potato, egg and tomato
Andalouse (Andalusian) - salad with rice, tomato and peppers
Augustin (famous theologian) - salad with green beans, peas, egg and tomato
Bagration (General from Napoleonic era) - Lettuce with pasta, tomato, egg, chicken and heart of artichoke
Canaille - salad with rice, tomatoes, asparagus and banana
