Active Time

　　20 min

　　Total Time

　　20 min

　　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.

　　

Ingredients

Makes 6 servings

　　

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 mche (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

　　

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.

　　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.