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Lettuce hearts with radicchio and beetroot in currant-buttermilk dressing

updated

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Ingredients for 2 servings:

  • 1 lettuce heart(s)
  • ¼ radicchio
  • 2 balls beetroot, cooked
  • 1 spring onion(s)
  • 2 tbsp vinegar (blackcurrant vinegar)
  • 1 tbsp oil
  • 100 ml buttermilk
  • 1 pinch(s) of sugar
  • e.g. salt and pepper
  • some chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely slice and wash the lettuce hearts and radicchio. Finely slice or dice the cooked beetroot. Wash and slice the spring onions. Make the dressing from the ingredients and season to taste. First, place the thin strips of lettuce hearts in a bowl or on a plate, then arrange the radicchio strips on top. Next, add the beetroot slices or cubes and pour the dressing over them. Finally, add the spring onion rings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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