Dinner: Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette

Recipe by Melissa Roberts 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.

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

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

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