ingredients

200 g of corn salad
400 g raw beetroot
30 g pine nuts
1 tbsp. to s. of rapeseed oil
1.5 cuil. to s. of sherry vinegar PX
Flour

Equipment

1 mandolin or 1 knife 1 board
1 deep fryer
1 stove
1 nice hollow dish

Steps

STEP 1

In advance: peel, cut half of the beetroot into very thin fries: cut the rest into slices of approx. 1 mm thick. Roll the fries in the flour.

2ND STEP

Prepare the corn salad: brown the pine nuts over medium-low heat in the fat-free pan. Salt the vinegar, add the oil, pepper, beat with 1 tbsp. to s. water, roll the lamb's lettuce into the mixture, spread it on the dish.

STEP 3

15-20 min before serving: immerse the fries for 5 min in the fryer preheated to 180 ° C (tea 4). Drain well, plunge them again 3-4 min. When they are crispy, drain, dry on a cloth, spread over the lamb's lettuce. Fry the pucks in the same way, dry, salt them a little, spread over the lamb's lettuce.

tips

Chews. Producers in the Nantes region offer "desalted" lamb's lettuce, sold in a tray (rinse it under the tap to eliminate the last grains of sand) or in a bag: it is ready to use, without rinsing! Look for her by the name of "cheque nantaise".

Complete dish. Add cheese dice and / or ham, and enjoy with toast.