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

Image may contain Plant Food Vegetable Produce and Radish

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.

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