Simple in make-up, but the flavors are refreshing and the contrasts of cold and warm and crisp and succulent make for an enjoyable salad. The dressing is made from the butter and oil used to roast the radishes, and are infused with fresh basil flavor.
INGREDIENTS:
6-8 cups Little Gem lettuce, torn or gut into bite-sized bits
1 recipe Basil Roasted Radishes (See recipe)
¼ cup pine nuts or roasted sunflower seeds
1 cup packed New Natives (or other) radish or mixed microgreens
METHOD:
Toss the lettuce into a bowl and pour the dressing from the radishes in. Toss to coat and divide the lettuce between four plates. Put the radishes and sprouts into the bowl and toss, then divide over the lettuce. Scatter with the pine nuts or sunflower seeds and then season with flaky salt and pepper.
Serve.
Chef’s Notes: If it appears you will not have enough dressing, make vinaigrette with 1 part lemon juice and 3 parts light flavored olive oil, with a little salt and pepper to season. If you have any basil threads, put them into the dressing. Putting the ingredients into a jar makes this a quite simple to make dressing. Be sure to shake like mad, and use right away or it will separate.
Serves: 4
Source: Chef Andrew E Cohen
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