Bitter Greens Salad With Lemon-Mustard Dressing Recipe - NYT Cooking

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.

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Bitter Greens Salad With Lemon-Mustard Dressing Recipe - NYT Cooking

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Bitter Greens Salad With Lemon-Mustard Dressing Recipe - NYT Cooking

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