Thursday, May 2

Butter Lettuce, Radish, & Gorgonzola Salad




This is the latest simple green salad that’s been showing up a few nights a week on my dinner table. It’s a five minute side dish that sings of Spring flavors and colors. I like the contrast of using two lettuces – the delicate and soft butter lettuce and peppery arugula – which I’ve been buying in the serve yourself bins at my farmers market. The crunchy radishes add a nice texture and flavor and can be sliced a few days ahead and kept in a plastic bag for even faster assembly. I’m a huge fan of blue cheese and creamy gorgonzola, but you could substitute some wide shavings of Parmesan or anything else you have on hand. I like my dressing on the acidic side, but feel free to add a little more olive oil if you find it too harsh. 



Butter Lettuce, Radish, & Gorgonzola Salad:
For Dressing
  • Finely mince 1 small shallot and place into a small bowl with 1 tsp. Dijon mustard and 2 tbsp. red wine vinegar.
  • Whisk until smooth and season with salt and pepper.
  • Right before dressing your salad, stream in 3 tbsp. extra virgin olive oil until emulsified.
For Salad
  • Tear the leaves from 1 head of butter lettuce into bite-size pieces.
  • Place lettuce in a big bowl with 2 c. loosely-packed arugula, 4 thinly sliced radishes, and 3 oz. crumbled gorgonzola cheese.
  • Season with salt and pepper and toss with the dressing.
  • Serve immediately.

Serves four (side dish)