Shaved Beet And Bitter Greens Salad With Garlic Balsamic Vinaigrette Recipes

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SHAVED BEET AND BITTER GREENS SALAD WITH GARLIC BALSAMIC VINAIGRETTE



Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette image

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.

Provided by Melissa Roberts

Time 25m

Yield Makes 8 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • Slice beet paper-thin with slicer.
  • Toss greens and beet in a large bowl with enough dressing to coat.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE



Classic Mixed Green Salad With Balsamic Vinaigrette image

Make and share this Classic Mixed Green Salad With Balsamic Vinaigrette recipe from Food.com.

Provided by Galley Wench

Categories     Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup extra virgin olive oil
1 small red onion, thinly sliced
1 large head romaine lettuce, rinsed, dried and torn into bite-sized pieces
1 large ripe beefsteak tomato, cut int eighths
1 seedless cucumber, unpeeled, thinly sliced
salt and pepper

Steps:

  • to Make Vinaigrette:.
  • In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
  • In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
  • In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
  • Serve immediately on chilled salad plates.

Nutrition Facts : Calories 427.2, Fat 41.3, SaturatedFat 5.7, Sodium 353.7, Carbohydrate 14.3, Fiber 4.7, Sugar 7.4, Protein 3.3

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