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.
- 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)
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