Beet Salad with Anchovies and Cheese
Salads • Afghan
Description
For an extra kick, you can mix a crushed garlic clove into the mayonnaise sauce or add a pinch of cayenne pepper.
Ingredients
- Beetroot 0 lbs
- Parmesan Cheese 0 oz
- Iceberg Lettuce 1 piece
- Anchovies 0 oz
- Pistachios 0 oz
- TABASCO® 1 tablespoon
- Mayonnaise 5 oz
- Lemon ½ pieces
Step-by-Step Guide
Step 1
Slice the boiled beets into thin slices.
Step 2
Whisk your favorite type of mayonnaise with Tabasco sauce, the juice of half a lemon, anchovies, and grated Parmesan cheese.
Step 3
Tear the "Iceberg" lettuce into large pieces by hand.
Step 4
In a deep bowl, mix the beetroot with the mayonnaise dressing, salad leaves, and pine nuts. Taste, and if needed, add salt and pepper, then mix again.
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