Beet and Parsley Salad with Welsh Rarebit Croutons

Name: Beet and Parsley Salad with Welsh Rarebit Croutons
Yield: 4
Cuisine: Welsh
Ingredients: 16 baguette slices (from about half of a medium baguette); 1/2 cup sour cream; 2 large egg yolks; 2 tablespoon Dijon mustard; 1/8 teaspoon cayenne; 1/4 teaspoon Worcestershire; 1/2 cup coarsely grated sharp cheddar; 1 cup parsley leaves; 2 cup beet greens; 4 cup sliced radicchio (from 1 medium head); 3 small red beets, peeled, and very thinly sliced (about 1 cup); 2 tablespoons olive oil; 2 teaspoon white-wine vinegar

Caroline Wright

Serves: 4

Ingredients

16 baguette slices (from about half of a medium baguette)
1/2 cup sour cream
2 large egg yolks
2 tablespoon Dijon mustard
1/8 teaspoon cayenne
1/4 teaspoon Worcestershire
1/2 cup coarsely grated sharp cheddar
1 cup parsley leaves
2 cup beet greens
4 cup sliced radicchio (from 1 medium head)
3 small red beets, peeled, and very thinly sliced (about 1 cup)
2 tablespoons olive oil
2 teaspoon white-wine vinegar

Directions

Step 1
Preheat broiler with a rack set in highest position. Line a large rimmed baking sheet with foil. Stir together sour cream, egg yolks, 1 tablespoon mustard, cayenne, Worcestershire and cheese.
Step 2
Spoon cheese mixture onto baguette slices. Arrange bread slices on prepared baking sheet. Toss together parsley, salad leaves and beets in a large bowl.
Step 3
Broil toasts 2 to 3 minutes or until charred in spots. Whisk together oil and vinegar with remaining mustard. Divide salad among plates; serve warm toasts on salad and drizzle with dressing.

Ingredients

Directions

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