Sunday, June 28, 2015

Shaved Beet and Bitter Greens Salad

  • 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
  • Equipment: an adjustable-blade slicer
  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.
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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