Endive, Mâche, and Radish Salad with Champagne VinaigretteJonelle Weaver
What could be better than this racy little salad with its spicy radishes, tender mâche, and crunchy endive tossed in a cool, clear dressing? Your guests can sit back, relax, and sip their wine before diving into the sweet finale of cake and tartlets.
Active time: 30 min Start to finish: 30 min
Recipe information
Yield
Makes 8 servings
Ingredients
For dressing
2
tablespoons Champagne vinegar
1
tablespoon finely chopped shallot
1
/4 teaspoon Dijon mustard
1
/2 teaspoon salt
1
/4 teaspoon black pepper
1
/3 cup extra-virgin olive oil
1
tablespoon finely chopped fresh chives
For salad
1
1/2 pound Belgian endive (6 heads), cut crosswise into 1-inch pieces
8
ounces mâche (lamb's lettuce), trimmed (8 cups)
1
bunch radishes (1/2 lb), halved lengthwise, then thinly sliced crosswise
Need to make a substitution?
Preparation
Make dressing:
Step 1
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.
Make salad:
Step 2
Toss together endive, mâche, and radishes in a large bowl, then drizzle with dressing and toss gently to coat. Serve immediately.