of lettuce, a lemon, chives, some good bread and a little butter and cream--this is so delicious and so simple. I will serve a big platter of it on Easter.
Radish and Butter Lettuce Salad with Radish Sandwiches.
from Vegetable Harvest by Patricia Wells.
1 head butter lettuce
1 bunch of radishes (about 30) washed and trimmed, the freshest leaves reserved
2 Tbs. unsalted butter, at room temperature
Grated zest of one lemon
4 slices dark rye bread
Coarse sea salt
1/4 cup Creamy Lemon Chive Dressing (below)
Fluer de Sel
Trim the lettuce, discarding the outer leaves. Wash and dry the leaves and tear into bite-sized pieces. Place in a salad bowl.
Slice the radishes into thin rounds. Reserve about one quarter of the radishes. Cut those rounds into narrow strips Finely chop the leaves. Transfer the strips of radish and the leaves to paper towels to absorb any excess moisture.
On a small plate, use a fork to mash together the butter and lemon zest. Add the drained radish strips and chopped radish leaves and mash to blend. Taste for seasoning. Spread on the slices of bread. Season with coarse sea salt.
Add the radish rounds to the lettuce in the salad bowl. Add just enough dressing to coat the greens. Season with fleur de sel. Divide evenly among four plates. Plade a slice of the open-faced radish sandwich at the edge of the plate.
Creamy Lemon Chive Dressing:
2 Tbs. lemon juice
1/2 tsp. salt
1 cup light cream
1/3 cup minced fresh chives
In a small jar, combine the lemon juice and the salt. Cover and shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using
Radish and Butter Lettuce Salad with Radish Sandwiches.
from Vegetable Harvest by Patricia Wells.
1 head butter lettuce
1 bunch of radishes (about 30) washed and trimmed, the freshest leaves reserved
2 Tbs. unsalted butter, at room temperature
Grated zest of one lemon
4 slices dark rye bread
Coarse sea salt
1/4 cup Creamy Lemon Chive Dressing (below)
Fluer de Sel
Trim the lettuce, discarding the outer leaves. Wash and dry the leaves and tear into bite-sized pieces. Place in a salad bowl.
Slice the radishes into thin rounds. Reserve about one quarter of the radishes. Cut those rounds into narrow strips Finely chop the leaves. Transfer the strips of radish and the leaves to paper towels to absorb any excess moisture.
On a small plate, use a fork to mash together the butter and lemon zest. Add the drained radish strips and chopped radish leaves and mash to blend. Taste for seasoning. Spread on the slices of bread. Season with coarse sea salt.
Add the radish rounds to the lettuce in the salad bowl. Add just enough dressing to coat the greens. Season with fleur de sel. Divide evenly among four plates. Plade a slice of the open-faced radish sandwich at the edge of the plate.
Creamy Lemon Chive Dressing:
2 Tbs. lemon juice
1/2 tsp. salt
1 cup light cream
1/3 cup minced fresh chives
In a small jar, combine the lemon juice and the salt. Cover and shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using