Shaved Beet and Dandelion Salad

Name: Shaved Beet and Dandelion Salad
Yield: serves 8
Ingredients: 2 teaspoons finely chopped shallot; 1 teaspoon Dijon mustard; 2 anchovy fillets, finely chopped; 2 tablespoons sherry vinegar; Coarse salt and freshly ground pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 small red or yellow beet, peeled and shaved into very thin pieces; 2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

January 26, 2012

Recipe information

Yield
serves 8

Ingredients

2 teaspoons finely chopped shallot

1 teaspoon Dijon mustard

2 anchovy fillets, finely chopped

2 tablespoons sherry vinegar

Coarse salt and freshly ground pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 small red or yellow beet, peeled and shaved into very thin pieces

2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

Preparation

In a large bowl, whisk together shallot, mustard, anchovies, and vinegar; season with salt and pepper. Whisk in oil in a slow, steady stream. Add beet and dandelion. Toss to coat.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Beet Root Vegetable Vegetable Dandelion Greens Leafy Greens Arugula Side Dinner Dairy Free Gluten Free Quick Easy No-Cook Cookbooks

Recipe notes

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