Springtime Lamb Salad

Recipe Ingredients

		For The Vinaigrette
1		Garlic clove
1/4 teaspoon	1.3ml	Coarse salt
1 1/2 teaspoons	7.5ml	Dijon mustard
2 tablespoons	30ml	Fresh lemon juice
1/2 cup	118ml	Olive oil
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Salad
4		Generous cups mixed baby lettuce greens - rinsed, dried
1/2 lb	227g / 8oz	Very thin green beans - stem ends snapped,
		Beans blanched
2 tablespoons	30ml	Finely-chopped shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Diced (1/4") cooked beets
3/4 lb	340g / 11oz	Thinly-sliced cooked lamb with excess fat
		Removed
1/4 cup	10g / 0.4oz	Slivered basil leaves - for garnish

Recipe Instructions

Prepare the vinaigrette: Finely mince the garlic with the coarse salt. Place in a bowl with the mustard and lemon juice. Whisk together. Slowly drizzle in the olive oil, whisking constantly until thickened. Season with the sugar, salt and pepper. (Makes 1/2 cup)

Divide the salad greens evenly in the center of 4 dinner plates.

In a bowl, mix the blanched green beans with the shallots. Just before serving, toss the beans with 2 tablespoons of the vinaigrette. Season with salt and pepper. Divide the beans evenly in the center of the greens.

Place the beets in a small bowl and toss with 2 tablespoons of the vinaigrette. Sprinkle evenly and decoratively atop the green beans. Lay slices of lamb, slightly overlapping, in the center of each salad.

Drizzle each salad with 2 to 3 teaspoons of the remaining vinaigrette. Garnish each plate with slivered basil.

This recipe yields 4 servings.

Per serving: 460 calories, 11g carbohydrates, 25g protein, 36g fat, 75mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-13-2003

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