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Ingredients
- 5 tablespoons white-wine vinegar
- 6 tablespoons olive oil
- 1 pound beets, cooked, chilled, peeled, and grated coarse
- 2 cups coarsely grated icicle or daikon radish (available seasonally at specialty produce markets and some supermarkets)
- 8 cups mache, rinsed well and spun dry
Method
- In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the mache with the remaining dressing.
- Arrange the mache, the beets, and the radish decoratively on 6 salad plates.
