4 salad endive beet arugula Recipes

beets (can substitute golden or chioga), roughly chopped pistachios (can substitute almonds or hazelnuts), yellow endive, arugula, shaved parmesan, vinaigrette, white wine vinegar (can substitute white balsamic or champagne), light pure olive oil, minced, medium shallot, chopped fresh thyme, kosher salt, freshly ground black pepper, white sugar, fresh ground black pepper, kosher salt

head endive, washed and leaves separated (aka chicory), fresh watercress (or a mixture of the two) or 1 bunch arugula (or a mixture of the two), leaf radicchio (optional) or 1 leaf red cabbage, shredded finely, to garnish (optional), cooked beet, thinly sliced (may be canned), walnut oil (or any other flavored oil you prefer), raspberry vinegar, sugar , to taste, salt , to taste (optional), pepper , to taste (optional)

prepared black olive paste (not tapenade), extra-virgin olive oil, firm white sandwich bread , crusts discarded and bread cut into 1/4-inch dice (1 cup), baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch, frisee (french curly endive), cut into bite-size pieces, or baby arugula (2 cups), ricotta salata, chopped shallot, whole-grain mustard, white-wine vinegar, fresh lemon juice, soy sauce, salt, grapeseed oil