Beet and Lettuce Salad with Mustard Vinaigrette

Assemble these supplies:

• 4 small beets
• Small head Bibb lettuce
• Small head Boston lettuce
• Small bunch arugula
• Mustard Vinaigrette (see following recipe)

Steps in preparation:

1. Remove beet tops, leaving about 14nch of stems. Wash beets and drain in colander. Place beets in medium-size saucepan, cover with water, and bring to a boil over me­dium-high heat. Reduce heat and simmer beets 30 min­utes, or until tender when tested gently with point of knife. (Do not test beets too often or color will bleed.)
2. Meanwhile, separate lettuce leaves; wash lettuce and arugula, and dry in salad spinner or with paper towels. Trim off arugula stems and place greens in medium-size bowl. Cover with plastic wrap and refrigerate until ready to use.
3. When beets are cooked, turn into colander and refresh under cold running water; slip skins off with your fingers. Trim off beet stems and cut beets crosswise into 1/4-inch­thick slices.
4. Divide salad greens among 4 side plates, drizzle with mustard vinaigrette, and top each serving with beets.

Mustard Vinaigrette


Assemble these supplies:

• Large lemon, or 1/4 cup white wine vinegar Large clove garlic
• Large egg
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil or vegetable oil
• 1/2 teaspoon salt
• Freshly ground pepper

Steps in preparation:

1. Squeeze enough lemon juice to measure 1/4 cup. Peel garlic.
2. Place all ingredients in food processor fitted with steel blade or in blender and process 1 minute.
3. Just before using, process vinaigrette briefly to recombine.