Mâche, Frisée, and Radish Salad with Mustard Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Veal in Switzerland often presupposes sauerkraut, but we prefer a lighter take. With crunchy radishes and bitter frisée, this salad brings its vinegar note in the form of a spicy mustard dressing. Ingredients:
1 tablespoon coarse-grain mustard |
2 tablespoons minced shallot |
1 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup white-wine vinegar |
1/3 cup extra-virgin olive oil |
4 cups loosely packed mche (lamb's lettuce) |
2 cups loosely packed frisée (french curly endive), torn into bite-size pieces (from 1 head) |
4 medium radishes, trimmed and thinly sliced |
3 tablespoons chopped fresh chives |
Directions:
1. Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
2. Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.
3. Cooks' notes: ·If the mâche you buy has plugs attached, you'll need 3 ounces before trimming; if you're buying loose leaves, you'll need 1 1/2 ounces. ·Greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with dampened paper towels. ·Vinaigrette can be made 1 day ahead and chilled, covered.
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