from The Willey Test Kitchen, Serves 6.
The tender light-green “blanched” portion
of 1 head of Escarole, washed and torn
1 bunch Beets
walnuts, toasted (optional)
DRESSING
1 cup olive or canola oil
1/2 tsp. salt
1/3 cup catsup
1/3 cup sugar
1/3 cup vinegar
2 tsp. Worcestershire sauce
1 cup Leek or onion, grated in a food processor
Place all ingredients in the bowl of a food processor until well combined.
Roast beets in a moderate oven until tender. When cool enough to handle, don a pair of kitchen gloves and peel beets, slice and set aside. Place beet greens in deep basin of water. Sort through the beet greens, select the small greens, tender enough for salad. Reserve the coarse greens for cooking. Dry greens well, toss together with torn escarole. Plate greens, arranging sliced beets and walnuts on top, pass dressing at table.