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.

　　

Ingredients

Makes 8 servings

　　

For croutons

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)

　　

For salad

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

　　

For vinaigrette

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

　　

Make croutons:

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Stir together olive paste, oil, and a pinch of pepper in a bowl, then add bread, gently tossing to coat. Spread bread in 1 layer in a shallow baking pan and toast, stirring once, until golden, 8 to 10 minutes. Cool in pan on a rack, then transfer to a small bowl.

　　

Roast beets for salad:

Step 3

Increase oven temperature to 425°F.

　　

Step 4

Wrap beets tightly in double layers of foil in 4 bundles (about 10 beets each) and roast until tender, about 1 hour.

　　

Step 5

Carefully unwrap beets and, when cool enough to handle, slip off and discard skins. Trim beets and halve lengthwise.

　　

Make vinaigrette while beets cool:

Step 6

Whisk together shallot, mustard, vinegar, lemon juice, soy sauce, and salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Season with pepper.

　　

Assemble salad:

Step 7

Toss beets with 1/4 cup vinaigrette in a bowl, then season with salt and pepper. Divide beets among 8 plates and top with frisée. Drizzle frisée with remaining vinaigrette and sprinkle croutons on top. Shave thin slices of ricotta salata over each salad using a cheese plane or a vegetable peeler.

　　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.