Gourmet Mache, Frisee, and Radish Salad with Mustard Vinaigrette

About

This salad has a bitter crunch that will leave you pleasingly satisified.

Yields: 6 (100 G )

Created by:

Prep Time: 20 Minutes

Cook Time: None

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 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
  • Salt to taste
  • Pepper to taste

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.

Tip: 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.

Make Ahead Tip: 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.