MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE

Mâche and Radicchio Salad With Beets and Walnut Vinaigrette image

Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 13

Previous Next

Ingredients

1 tablespoon plus 2 teaspoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1/2 teaspoon Dijon mustard
1 very small garlic clove, puréed
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil
2 medium beets, roasted, peeled and sliced thin in half-moons
1 4-ounce (or 5-ounce - they vary) bag of mâche, rinsed and spun dry
1 small radicchio, outer leaves removed, quartered and cut crosswise into thin slivers (chiffonade) (about 2 cups chiffonade)
1/4 cup broken walnuts
1 tablespoon chopped fresh tarragon (optional)
1/2 ounce shaved Parmesan (about 2 tablespoons)

Steps:

Mix together the dressing ingredients.
Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams