Serves 6
For the vinaigrette:
1 tsp Dijon mustard
2 Tbl red wine vinegar
2 Tbl red wine vinegar
1 tsp fresh thyme leaves, chopped
1/2 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
1/4 cup vegetable oil
kosher salt & freshly ground black pepper, to taste
1/2 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
1/4 cup vegetable oil
kosher salt & freshly ground black pepper, to taste
Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. The dressing can be made ahead and stored about five days, refrigerated in an airtight container.
For the rest of the salad:
2 small red beets
3 medium carrots
about 12 oz mixed baby greens (spinach, arugula, radicchio, frisee, mache, etc…)
about 1/4 cup pickled red onions, drained (See recipe below)
kosher salt & freshly ground black pepper, to taste
Trim the root end from the beets and discard. Leave a few inches of the stem end intact - This will give you something to hold onto while slicing. Peel the beets. Using a sharp mandolin, thinly slice paper-thin rounds from the beets, starting from the root end and working up toward the stem end. Discard the stem end. Set aside the sliced beets.
Trim and peel the carrots. Using the mandolin, slice lengthwise, creating long paper-thin ribbons of carrot.
In a large mixing bowl, combine the mixed baby greens with the sliced beets, carrots and pickled onions. Drizzle the vinaigrette over the top, enough to evenly coat the greens. (You definitely won’t not need to use it all – Save the rest for another salad.) Season with salt and pepper and toss to coat. Serve immediately.
