Shaved Beet-and-Dandelion Salad

Name: Shaved Beet-and-Dandelion Salad
Ingredients: 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

Red and yellow beets are complemented by bitter dandelion greens and a sherry vinaigrette.

Source: Martha Stewart Living, February 2006

Ingredients

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

Directions

1. 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.