Cattail and Rosette de Lyon Salad
Cattail and Rosette de Lyon Salad
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Cattail and Rosette de Lyon Salad

Preparation
15 MIN
Cooking
5 MIN
Makes
4 appetizers or 8 tapas
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Ingredients

Currant Vinaigrette

Salad

Preparation

Currant Vinaigrette

  1. In a small saucepan, soften the shallots in 15 ml (1 tablespoon) of oil. Add the currants and cook for 1 minute. Add the vinegar, molasses and the remaining oil. Simmer for 1 minute. Let cool.

Salad

  1. Among four plates, divide the lamb’s lettuce, Rosette de Lyon and cattail hearts. Drizzle with the currant vinaigrette. Season with salt and pepper. 



Note

If you wish to serve the salad as tapas, simply present it in mini tea bowls or small dessert plates.

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