Salad of Mache, Endive, and Radishes
— Serves 4
Crisp and juicy, this exceptionally refreshing salad combines nutty mache, crisp endive, and spicy radishes, crowned with a mustard vinaigrette. The slight licorice flavor of the tarragon mustard complements both the gentle sweetness of the mache and pleasantly bitter endive. If mache is unavailable, butter lettuce can be substituted.
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 1 Tbs Edmond Fallot Tarragon Mustard
- 3 Tbs sherry vinegar
- 1/3 cup extra-virgin olive oil
- La Baliene sea salt
- 4 cups mache rosettes
- 2 Belgian endives
- 1 bunch small pink radishes
- 4-6 small scallions
- Organic nasturtium flowers, to garnish (optional)
Tarragon Mustard Vinaigrette
In a small container with a tight-fitting lid, combine the mustard, vinegar, and olive oil. Cap the container and shake well. Taste the dressing and add salt, if desired. Refrigerate until 1/2 hour before use.
Plating the Salad
Scrub and dry the radishes. Top and tail them, then slice as thinly as you can (if you have one, a mandoline is excellent for this).
Thinly slice the endives crosswise into 1/4-inch slices. Slice the scallions on the diagonal as thinly as you can.
Make a small mound of mache rosettes on each of four salad plates. Arrange the endive slices over the mache, then top the endive with the radish slices. Sprinkle the scallions over the radishes.
Give the vinaigrette a thorough shake to re-mix it, then drizzle it over the salads. Garnish each plate with nasturtiums, if using. Serve immediately.
