Mâche Salad with Chiffonade of Beet and Radish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared for 45 minutes or less. Ingredients:
5 tablespoons white-wine vinegar |
6 tablespoons olive oil |
1 pound beets, cooked, chilled, peeled, and grated coarse |
2 cups coarsely grated icicle or daikon radish (available seasonally at specialty produce markets and some supermarkets) |
8 cups mâche, rinsed well and spun dry |
Directions:
1. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the mâche with the remaining dressing. Arrange the mâche, the beets, and the radish decoratively on 6 salad plates.
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