Recipe information
Yield
serves 8
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
Need to make a substitution?
Preparation
In a large bowl, 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 to coat.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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