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KEEP SCREEN ON

Yield: Makes 8 (4-cup) servings

Ingredients
Ingredients
Dressing:

2 tablespoons champagne vinegar

1 tablespoon finely chopped shallot

1/2 teaspoon salt

1/4 teaspoon Dijon mustard

1/4 teaspoon black pepper

1/3 cup canola or grapeseed oil

1 tablespoon finely chopped fresh chives

Ingredients


Salad:

1 pound Belgian endive, cut crosswise into 1-inch pieces

1/2 pound (8 cups) mâche (lamb's lettuce), trimmed *

1/2 pound radishes, washed, trimmed, halved lengthwise, thinly sliced crosswise

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Preparation Method

To Make Dressing:

  1. Whisk together vinegar, shallot, salt, mustard, and pepper in a small bowl.
  2. Add oil in a slow stream, whisking constantly until dressing is emulsified.
  3. Whisk in chives.

To Make Salad:

  1. Toss together endive, mache, and radishes in a large bowl.
  2. Drizzle with dressing and gently toss to coat.
  3. Adjust seasoning if desired.
  4. Serve immediately.

* Mache may be found at specialty markets and food stores. Bibb or Boston lettuce or argula, washed, dried and cut may be substituted.