Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette Recipe-April 2024-www.zdask.com

　　Active Time

　　25 min

　　Total Time

　　25 min

　　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 fret—those splashes are part of this simple salad's charm.

Ingredients

Makes 8 servings

　　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

Step 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.

Step 2

Slice beet paper-thin with slicer.

Step 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.