Cattail and Rosette de Lyon Salad

Name: Cattail and Rosette de Lyon Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 appetizers or 8 tapas
Ingredients: 1 shallot, finely chopped; 1/4 cup (60 ml) olive oil; 1/4 cup (60 ml) Zante currants; 2 tablespoons (30 ml) balsamic vinegar; 1 tablespoon (15 ml) molasses; 4 cups (1 litre) lamb’s lettuce, mesclun or baby arugula; 1/2 lb (225 g) Rosette de Lyon, thinly sliced; 1 jar 110 ml pickled cattail hearts, drained (sliced if served as tapas); Fleur de sel; Pepper

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Preparation 15 MIN

Cooking 5 MIN
Makes 4 appetizers or 8 tapas

Ingredients
Preparation

Ingredients

Currant Vinaigrette

1 shallot, finely chopped
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) Zante currants
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (15 ml) molasses

Salad

4 cups (1 litre) lamb’s lettuce, mesclun or baby arugula
1/2 lb (225 g) Rosette de Lyon, thinly sliced
1 jar 110 ml pickled cattail hearts, drained (sliced if served as tapas)
Fleur de sel
Pepper

Preparation

Currant Vinaigrette

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

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