Recipe for Mache Salad with Chiffonade of Beet and Radish

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Yield:

Ingredients:

Amount	Ingredient
5 tbl	white-wine vinegar
6 tbl	olive oil
1 lb	beets cooked, chilled, peeled, and grated coarse
2 cup	coarsely grated icicle or daikon radish (available seasonally at specialty produce markets and some supermarkets)

Instructions:

Instructions: 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.

Serves 6.

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