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Active Time
20 min
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Total Time
20 min
牛肉在瑞士常常是以泡菜,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.
Ingredients
Makes 6 servings
For vinaigrette
For salad
Step 1
Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
Step 2
Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.
·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.
How would you rate Mâche, Frisée, and Radish Salad with Mustard Vinaigrette?
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Reviews (5)
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ditto
4/3/2013
My whole family loves this salad. The dressing is great and the chives, I think, add something special. We used our cheap Japanese mandolin to slice the radishes into very thin slices which vastly improves the taste (more subtle) and texture of radishes. We've used various packaged lettuce mixes and all worked well. Thumbs up!
ditto
Portland Oregon
3/29/2013
A really nice vinaigrette to keep on hand, although I must admit that we used it not on the salad in the recipe but on bitter greens, roasted pears and red onions, a little bit of feta.
Anonymous
San Jose, CA
7/11/2011
I made the recipe exactly as written & it was wonderful! A great light salad before a big heavy braised short ribs meal, perfect for the occasion! My 10 guests loved it & asked for the recipe. The ultimate compliment in my book! I think the key is a really good quality coarse ground mustard, really gives the salad the "zing".
peach0930
Austin, TX
2/7/2010
I used a "mache mix" which included frisee (the store didn't have frisee heads). I also didn't have shallots so I used minced sweet onion. I wasn't sure about the vinaigrette when I tasted it, but when tossed with the salad it was wonderful. I passed crumbled blue cheese at the table, which made it even better. I served the salad with a spicy clam linguine and it was a great meal. My guests raved!
DWuerfel
7/9/2008
