Sunday, April 22, 2012

butter lettuce, radish, and avocado salad with mustard dressing

This is another Jean-Georges Vongerichten keeper recipe. Easy to assemble. Very refreshing. We had it with grilled Polish sausage and pan-fried pierogies. I had a love affair with that dinner.

KT notes:

1. I think butter lettuce is the same thing as Boston lettuce (which is what I found at my grocery store).
2. What are "slender pink French breakfast radishes"? I used sliced regular old radishes.


1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 slender pink French breakfast radishes or baby round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled, and sliced

Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.

Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

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