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Shaved Beet and Dandelion Salad

Ingredients

serves 8

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

  1. 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 fromThe Martha Stewart Living Cookbook: The New Classicsby Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book fromAmazon.
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Tags Salad Beet Root Vegetable Vegetable Dandelion Greens Leafy Greens Arugula Side Dinner Dairy Free Gluten Free Quick Easy No-Cook Cookbooks
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