1 head lettuce, torn into pieces
4 beets, cooked, peeled & diced
DRESSING
30 ml white wine vinegar or lemon juice 2 tbsp
15 ml dijon mustard 1 tbsp
2 garlic cloves, finely chopped
2 ml sugar 1/2 tsp
125 ml canola oil 1/2 cup
125 ml heavy cream 1/2 cup
salt and black pepper
DRESSING: Mix vinegar or lemon juice, mustard, garlic, sugar, salt and pepper in a small bowl, slowly whisk in oil until the sauce thickens. Lightly beat cream to lighten it slightly, then whisk it into the dressing.
Toss lettuce with a little of the dressing and arrange on a serving plate or in a bowl. Spoon beets into the centre of the lettuce. Sprinkle with chopped parsley and serve at once with remaining dressing.
Serves 4