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Recipe from: BBC Good Food
Most of the lambs lettuce we eat in Great Britain comes from Nantes on the west coast of France where a salad of these leaves with beetroot is called salade Nantaise.
9 ounce raw beetroot
4 thick slices of bread, crusts removed
6 tablespoon olive oil
grated rind of 1 orange
2 tablespoon balsamic vinegar
2 tablespoon freshly squeezed orange juice
2 1 ½ ounce packs lambs lettuce
Preheat the oven to 390°F. Peel and coarsely grate the beetroot. Cut the bread into small cubes. Toss the bread with two tablespoons of the olive oil and spread over a baking sheet. Sprinkle with the orange rind and bake for 12 to 15 minutes, turning halfway through the cooking time, until the bread cubes are crisp. Whisk together the remaining olive oil, the balsamic vinegar and the orange juice, and season with salt and pepper. Just before serving, mix together the lambs lettuce, beetroot and orange crotons. Drizzle over the dressing and toss together well.