Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette Recipe | Epicurious
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...
Keywords
- beet
- escarole
- frisée
- radicchio
- side
- dinner
- dairy free
- gluten free
- vegan
- vegetarian
- easy
- quick
- make ahead
- no-cook
- blender
- fall
- winter
- gourmet
Ingredients
- 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
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