Name: Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: Makes 8 servings
Ingredients: 1/4 cup balsamic vinegar; 1 large garlic clove; 1 tablespoon whole-grain mustard; 2 teaspoons Dijon mustard; 2 teaspoons sugar; 1/2 cup olive oil; 1 medium beet, trimmed and peeled; 3/4 pound escarole, torn into bite-size pieces (10 cups); 1/4 pound frisée, torn into bite-size pieces (6 cups); 6 ounces radicchio (1 large head), torn into bite-size pieces; Equipment: an adjustable-blade slicer

Shaved Beet and Bitter Greens Salad with Garlic Balsamic VinaigretteWilliam Abranowicz

Yes, the paper-thin disks of raw beet will spill their pink color across the escarole and frisée dressed with a lusty vinaigrette, but don't fret—those splashes are part of this simple salad's charm.

Cooks' notes:

•Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using.
•;Beet can be sliced 1 day ahead and chilled in a sealable bag.
•Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.

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