Ingredients
- 1 head market lettuces or greens
- 5 radishes, thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 shallot, finely chopped
- 1/3 cup extra virgin olive oil
- Salt and fresh cracked pepper
Instructions
Finely dice shallot and place in a bowl with vinegar and a pinch of salt. Allow the shallot to macerate in the vinegar for 10 minutes to bring out its flavor. Add mustard and whisk to incorporate. Whisk in olive oil in a slow, steady stream until the dressing is emulsified. (Note: the mustard in this dressing should really shine through, but if it\'s too pungent for your taste simply add a bit more olive oil). Season to taste with salt (if more is needed) and freshly cracked black pepper. Wash greens thoroughly, removing all dirt and grit, and dry well. Slice radishes 1/8 inch thick using a mandolin of chef\'s knife. Combine greens and radishes in a bowl and toss with the dressing until well coated. Serve with freshly cracked black pepper.