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.
-
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.
