Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fretthose splashes are part of this simple salad's charm. Ingredients:
1/4 cup balsamic vinegar |
1 large garlic clove |
1 tablespoon whole-grain mustard |
2 teaspoons dijon mustard |
2 teaspoons sugar |
1/2 cup olive oil |
1 medium beet, trimmed and peeled |
3/4 pound escarole, torn into bite-size pieces (10 cups) |
1/4 pound frisée, torn into bite-size pieces (6 cups) |
6 ounces radicchio (1 large head), torn into bite-size pieces |
Directions:
1. Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
2. Slice beet paper-thin with slicer.
3. Toss greens and beet in a large bowl with enough dressing to coat.
4. Cooks' notes: Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using. ;Beet can be sliced 1 day ahead and chilled in a sealable bag. Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.
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