This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It’s done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
INGREDIENTS
- 1 ½ teaspoons whole-grain mustard
- 1 ½ teaspoons Dijon mustard
- 3 to 6 tablespoons freshly squeezed lemon juice
- ½ cup extra-virgin olive oil
- Salt
- black pepper
- 14 ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces
PREPARATION
- In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
- While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
- Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.
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