Mache Salad with Chiffonade of Beet and Radish

• 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

1. 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.
2. 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.
3. Arrange the mache, the beets, and the radish decoratively on 6 salad plates.

whitewine vinegar, olive oil, beets, markets, mache

Taken from www.epicurious.com/recipes/food/views/mache-salad-with-chiffonade-of-beet-and-radish-11091 (may not work)