French salad

Time 15 minutes
Yields Serves 8 to 12
French salad
(Kirk McKoy / Los Angeles Times)



In a medium bowl whisk together the mustard, vinegar and shallot. While whisking, slowly drizzle in the olive oil. Season with ¼ teaspoon and a couple grinds of pepper, or to taste. This makes about 2/3 cup vinaigrette, which will keep, covered and refrigerated, about 5 days.


In a large bowl, gently mix together the greens, radishes and vinaigrette to taste. Serve immediately.

Adapted from a recipe by chef Adam Perry Lang.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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