Shaved beet and dandelion salad

Instructions:

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

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.

SERVES 8

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