Mache, Frisee and Radish Salad with Mustard Vinaigrette

By davidgoodman

www.gourmet.com
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.

RECIPE BY GINA MARIE MIRAGLIA ERIQUEZ
PHOTOGRAPH BY DITTE ISAGER

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

Details

Adapted from gourmet.com

Preparation

Step 1

FOR SALAD
Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
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.