Recipes  

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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.