Name: Beet Salad with Ricotta Salata and Black Olive Croutons
Yield: Makes 8 servings
Ingredients: 2 tablespoons prepared black olive paste (not tapenade); 1 tablespoon extra-virgin olive oil; 2 slices firm white sandwich bread, crusts discarded and bread cut into 1/4-inch dice (1 cup); 3 pounds baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch; 3 ounces frisée (French curly endive), cut into bite-size pieces, or baby arugula (2 cups); 1/4 pound ricotta salata; 1/3 cup finely chopped shallot; 1 1/2 tablespoons whole-grain mustard; 1 1/2 tablespoons white-wine vinegar; 1 1/2 tablespoons fresh lemon juice; 1 1/2 teaspoons soy sauce; 1/4 teaspoon salt; 3 tablespoons grapeseed oil

At her restaurant, Lynch includes black truffle in the vinaigrette for this salad, but it's so flavorful as it is that we didn't feel the truffle was necessary.

Cooks' notes:

·Croutons can be made 1 day ahead and kept in an airtight container at room temperature.
·Beets can be roasted and peeled 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
·Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using.

Recipe notes

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