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.
Ingredients
For the dressing:
- 1 tablespoon plus 2 teaspoons sherry vinegar
- 1 teaspoon balsamic vinegar
- Salt to taste
- ½ teaspoon Dijon mustard
- 1 very small garlic clove, puréed
- 4 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
For the salad:
- 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)
- ¼ cup broken walnuts
- 1 tablespoon chopped fresh tarragon (optional)
- ½ ounce shaved Parmesan (about 2 tablespoons)
- Nutritional Information
Nutritional analysis per serving (6 servings)
153 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 1 milligram cholesterol; 52 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- 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.
- Advance preparation: The roasted beets will keep for 4 or 5 days in the refrigerator. The dressing can be made a few hours ahead.
10 minutes
Dining and Cooking