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Salads

French salad

French salad
Kirk McKoy / Los Angeles Times

These days, when you see Adam Perry Lang cooking, you’re more likely to see him inside a weather system of barbecue smoke on Jimmy Kimmel’s backlot than you are basting a roasting turkey with a Home Depot spray bottle. Yet ... Read more

15 minutes | Serves 8 to 12

Vinaigrette

  • 2 tablespoons Pommery mustard, or similar whole-grain mustard
  • ¼ cup Champagne vinegar
  • 2 tablespoons finely chopped shallot
  • ¼ cup mild extra-virgin olive oil
  • Sea salt and finely ground pepper

Step 1In 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.

French salad

  • 1 pound mixed baby greens
  • 8 to 12 breakfast radishes (1 per serving), halved if large
  • Prepared vinaigrette

Step 1In a large bowl, gently mix together the greens, radishes and vinaigrette to taste. Serve immediately.

Note: Adapted from a recipe by chef Adam Perry Lang.

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