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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. beetroots (Heirloom, organic)
- 2 tsp. coriander seeds
- 1 tsp. allspice
- 2 tsp. mustard seeds
- 2 clove
- 6 cardamon (pods)
- 2 bay laurel leaves (fresh, 1 if dried)
- 4 sprigs fresh thyme
- 2 cups red wine vinegar
- 2 cups champagne vinegar
- 1/4 cup balsamic vinegar
- 1 1/2 cups brown sugar
- 1 head frisee (washed well and spun dry)
- 1 head radicchio (shredded)
- 8 oz. bacon (uncured slab, Locally best smoked from Zier's Meats Wilmette, Illinois, cut into lardons, 1/2 inch wide and thick pieces)
- 1 shallots (small, minced)
- 1/2 cup white wine vinegar (I found a great bottle of blood orange wine infused wine vinegar that was a great extra note of bitter flavor for this dressing)
- 1 Tbsp. mustard (creole or coarse ground seeded)
- 8 quail eggs (Fresh)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium390mg16% |
| Potassium880mg25% |
| Protein7g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber6g24% |
| Sugars36g |
| Vitamin A35% |
| Vitamin C25% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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