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.
·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.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
Ingredients
For vinaigrette
For salad
Preparation
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.
