BITTER GREENS SALAD (Adapted from the NYT)

1½ tsp whole-grain mustard
1½ tsp Dijon mustard
3 to 6 TBSP freshly squeezed lemon juice
½ cup extra-virgin olive oil
black pepper
14 oz mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces

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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