Salad of Mâche, Beets, and Radicchio

Name: Salad of Mâche, Beets, and Radicchio
Yield: Serves 4
Ingredients: ¼ teaspoon kosher salt; 2 teaspoons balsamic vinegar; 2 teaspoons wine vinegar; 2 tablespoons corn oil; About 5 cooked small red beets; 1 small shallot, minced; 2 tablespoons olive oil; 1 small head radicchio di Verona or Chioggia (about 5 ounces); Optional: ⅓ cup toasted pecans or 2 tablespoons fresh chervil leaves; About ¼ pound mâche; 1 small head radicchio di Verona or Chioggia (about 5 ounces); Optional: ⅓ cup toasted pecans or 2 tablespoons fresh chervil leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Not the traditional French mix of julienned beets, celery, and mâche, but not far from it. The soft mâche, bitterish radicchio, and sweet beets make an interesting side for baby chicken or veal. A handful of toasted pecans or pine nuts adds crunch, if you’re in the mood.

Ingredients

¼ teaspoon kosher salt
2 teaspoons balsamic vinegar
2 teaspoo

Starter
Gluten-free
Vegan

Method

Combine salt, both vinegars, and shallot. Whisk in both oils. Cut beets into julienne to make about 1 cup. Combine half the dressing with the beets. Refrigerate.
Trim rootlets from mâche. Gently dunk up and down in water, then lift out. Repeat until completely clean. Pat dry on towels. Chill.
Cutting from base, trim core from radicchio. Separate leave