Lettuce Radish Salad With Lemon Vinaigrette Recipes

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BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE



Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette image

Provided by Suzanne Tracht

Categories     Salad     Cheese     Leafy Green     Herb     Vegetable     No-Cook     Vegetarian     Parmesan     Radish     Lettuce

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic, smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 heads butter lettuce, outer leaves discarded, leaves torn
12 radishes, trimmed and thinly sliced
1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
1 (3-ounce) piece Parmesan cheese

Steps:

  • In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
  • In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

BOSTON LETTUCE WITH RADISHES AND LEMON DRESSING



Boston Lettuce with Radishes and Lemon Dressing image

Can be prepared in 45 minutes or less.

Yield Makes 10 to 12 Servings

Number Of Ingredients 7

10 radishes
2 heads Boston lettuce
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
2 teaspoons sugar
freshly ground black pepper to taste
1/2 cup olive oil

Steps:

  • Cut radishes into very thin slices (preferably using a manual slicer). Tear large lettuce leaves into bite-size pieces, leaving smaller leaves whole, and in a large bowl toss all lettuce with radishes.
  • In a small bowl whisk together lemon juice, shallot, sugar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Drizzle dressing over salad and toss until combined well.

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