BEET SALAD WITH RICOTTA SALATA AND BLACK OLIVE CROUTONS

Beet Salad with Ricotta Salata and Black Olive Croutons image

Provided by Barbara Lynch

Yield Makes 8 servings

Number Of Ingredients 16

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For croutons
2 tablespoons prepared black olive paste (not tapenade)
1 tablespoon extra-virgin olive oil
2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup)
For salad
3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch
3 ounces frisée (French curly endive), cut into bite-size pieces, or baby arugula (2 cups)
1/4 pound ricotta salata
For vinaigrette
1/3 cup finely chopped shallot
1 1/2 tablespoons whole-grain mustard
1 1/2 tablespoons white-wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
3 tablespoons grapeseed oil

Steps:

Make croutons:
Put oven rack in middle position and preheat oven to 400°F.
Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.
Roast beets for salad:
Increase oven temperature to 425°F.
Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.
Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.
Make vinaigrette while beets cool:
Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.
Assemble salad:
Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.