Mâche, Frisée, and Radish Salad with Mustard Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/3 cup extra-virgin olive oil
- 1/8 teaspoon black pepper
- 2 tablespoons minced shallot
- 3 tablespoons chopped fresh chives
- Carbohydrate 3 g(1%)
- Fat 12 g(19%)
- Fiber 1 g(4%)
- Protein 1 g(2%)
- Saturated Fat 2 g(8%)
- Sodium 133 mg(6%)
- Calories 123
Preparation 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. 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.
Preparation 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. 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.
