The “dressing” is fairly chunky, and could be considered a condiment as well. This salad makes a nice side to grilled fish or chicken, or you can omit the lettuce and use the dressed radishes as a topping for something.
INGREDIENTS:
1 bunch radishes, topped and tailed, cleaned and cut into 3/8th inch dice 1 Meyer lemon, dunked into boiling water, then into ice water, plus one for juice as needed 1 small shallot, minced ½ cup flat leaf parsley, thick stems trimmed and used for something else 2 tablespoons mint leaves, cut into chiffonade Salt and pepper to taste Olive oil as needed 12 or so leaves of butter lettuce, thickest parts of center ribs removed and save for something elseMETHOD:
Put the radish chunks into a bowl of cold water.
Use a peeler to thickly peel the blanched lemon, then roughly dice the peel. Cut off the ends of the lemon, then cut into 6 lengthwise wedges. Remove the seeds and then chop the lemon into fairly small bits. Reserve in a non-reactive bowl.
Place the parsley on a cutting board. Scatter the mint chiffonade over the parsley. Scatter the lemon peel over this. Using a long, very sharp knife, finely chop the ingredients. Add the lemon and chop some more.
In a non-reactive bowl, place the shallots into 2 tablespoons of Meyer lemon juice along a pinch of salt and pepper. Allow flavors to marry 5 minutes, then whisk in a slow and steady stream 6 tablespoons olive oil.
Drain the radishes the set on a towel to blot remaining water.
Add the diced herbs and lemon and stir in. Taste for salt and pepper and adjust seasonings as needed.
Add the radishes and fold into the dressing.
Stack the lettuce leaves and slice into ½ inch wide ribbons. Toss lettuce with some of the radish mixture, then put onto 4 plates. Place the remaining radish mixture into the center of each lettuce pile.
Eat right away while still cold.
Serves: 4
Source: Chef Andrew E Cohen
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