Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette

Name: Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 medium beet, trimmed and peeled; 2 teaspoons Dijon mustard; 2 liters 3/4 pound escarole, torn into bite-size pieces; 1 liters 1/4 pound frisée, torn into bite-size pieces; 1 large garlic clove; 118 milliliters olive oil; 170 grams radicchio (1 large head), torn into bite-size pieces; 2 teaspoons sugar; 1 Tbsp whole-grain mustard

Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette is A mixture of balsamic vinegar, radicchio, escarole, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 25 minutes. If you like this recipe, you might also like recipes such as Bitter Greens Salad with Caper Vinaigrette, Grilled Bitter Greens with Shaved Parmesan, and Detoxifying Dandelion and Bitter Greens Salad with Tarragon-Lemon Vinaigrette.

Instructions

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.

Ingredients you will need

Salt And Pepper

Vinegar

Garlic

Sugar

Cooking Oil

Equipment you will use

Blender

Slice beet paper-thin with slicer.

Ingredients you will need

Beet

Toss greens and beet in a large bowl with enough dressing to coat.

Ingredients you will need

Greens

Beet

Equipment you will use

Bowl

•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.

Ingredients you will need

Vinaigrette