Name: Mâche, Frisée, and Radish Salad with Mustard Vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: Makes 6 servings
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

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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.

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.

Recipe notes

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