2000s Recipes + Menus
MÂche, FrisÉe, and Radish Salad with Mustard Vinaigrette
Serves6
- Active time:20 min
- Start to finish:20 min
May 2007
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.
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 mâche (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
-
Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
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Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.
Cook’s Note:
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.
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.
- Keywords
- gina marie miraglia eriquez,
- salad,
- starter,
- vegetarian
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