Mâche, Frisée, and Radish Salad with Mustard VinaigretteDitte Isager
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.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
Ingredients
For vinaigrette
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
For salad
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
Need to make a substitution?
Preparation
Step 1
Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
Step 2
Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.