Mâche Salad With Chiffonade Of Beet And Radish Recipes

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THREE-SALAD CHIFFONADE



Three-Salad Chiffonade image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 head radicchio, core removed, about 1/4 pound
2 Kentucky limestone lettuce or bibb lettuce, about 1/4 pound
1/2 pound iceberg lettuce, core removed, about 1/4 pound
1 sweet red pepper, about 1/4 pound, cored
6 tablespoons olive oil
3 1/2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Stack the radicchio leaves and cut them into very fine shreds. There should be about 2 cups. Put the shreds in a large bowl. Repeat with the limestone or bibb lettuce, and the iceberg. There should be about 2 cups of limestone shreds and 2 cups of iceberg. Add both to the bowl.
  • Cut the red pepper lengthwise into thin strips. There should be about 1 cup. Add this to the bowl.
  • Add the oil, vinegar, salt and pepper, and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 2 grams

MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE



Mâche and Radicchio Salad With Beets and Walnut Vinaigrette image

Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1/2 teaspoon Dijon mustard
1 very small garlic clove, puréed
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil
2 medium beets, roasted, peeled and sliced thin in half-moons
1 4-ounce (or 5-ounce - they vary) bag of mâche, rinsed and spun dry
1 small radicchio, outer leaves removed, quartered and cut crosswise into thin slivers (chiffonade) (about 2 cups chiffonade)
1/4 cup broken walnuts
1 tablespoon chopped fresh tarragon (optional)
1/2 ounce shaved Parmesan (about 2 tablespoons)

Steps:

  • Mix together the dressing ingredients.
  • Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
  • In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 2 grams, TransFat 0 grams

RIAD'S BEET AND MACHE SALAD



Riad's Beet and Mache Salad image

This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

4 sprigs fresh thyme
4 medium beets
1 cup kosher salt, plus more to taste
Freshly ground pepper
1 1/2 teaspoons olive oil
2 medium leeks, white parts only, well washed
1/4 pound haricots verts
1/2 cup walnuts
1/4 pound mache
Sherry Vinaigrette
8 thin slices goat cheese

Steps:

  • Preheat oven to 375 degrees. Place a sprig of thyme on top of each beet, season with salt and pepper to taste, and drizzle each beet with 1/4 teaspoon olive oil. Wrap each individually in aluminum foil. Coat bottom of a small cast-iron skillet evenly with 1 cup salt. Place skillet in oven, and roast beets until tender enough to be pierced with a sharp knife, 45 minutes to 1 hour. Allow to cool, and peel skin off beets by rubbing with a paper towel.
  • Quarter leeks lengthwise, without cutting through the root end. Tie leeks together in a bunch with kitchen string.
  • Prepare an ice-water bath. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Remove haricots verts from pot with a strainer or slotted spoon, refresh in ice bath, and drain. Blanch leeks in same pot until tender, 10 to 15 minutes. Drain, and cool to room temperature. Cut leeks through the root end, to make eight quarters; set aside.
  • Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt.
  • On individual plates, thinly slice 1 beet per plate with a mandoline. Season beets with salt and pepper. Arrange haricots verts and leeks on top of beets, then add mache. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts. Serve.

THREE-LETTUCE CHIFFONADE



Three-Lettuce Chiffonade image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 head radicchio, about 1/4 pound, core removed
2 heads bibb lettuce, about 1/4 pound each
1/2 head iceberg lettuce, about 1/4 pound, core removed
1 medium-size red onion, sliced into thin rings
1/4 cup olive oil
3 1/2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste

Steps:

  • Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
  • Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with the bibb and iceberg lettuce. There should be about 2 cups of each. Add to the bowl.
  • Add the onion rings, oil, vinegar, salt and pepper and blend well. Serve immediately

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 481 milligrams, Sugar 3 grams

MâCHE SALAD WITH CHIFFONADE OF BEET AND RADISH



Mâche Salad with Chiffonade of Beet and Radish image

Can be prepared for 45 minutes or less.

Yield Serves 6

Number Of Ingredients 5

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 mâche, rinsed well and spun dry

Steps:

  • 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 mâche with the remaining dressing. Arrange the mâche, the beets, and the radish decoratively on 6 salad plates.

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