Lettuce salad

I’m trying to think about what I can say about a salad called Lettuce Salad. It is not the most self-explanatory name of all time. And really salads usually ARE terrifically self-explanatory on menus, like I think the other day I ordered a This Salad Has 6 Beets 7 Walnuts and 1/4 cup of Goat Cheese Salad. But this salad is really not boring at all, and furthermore, I would argue it’s true that salad does not need lettuce to be a salad. Therefore calling out the lettuce is an appropriate clarification! HAVE I SAID SALAD ENOUGH??? SALAD.

So what IS this salad? Well it’s refreshing as hell, my friends. Like a negroni on a hot day (do people drink negronis on hot days? sometimes i just say things) The red endive (we used radicchio) is bitter, the radishes are spicy, and the capers are pungent. It’s a real trip around the taste bud world, at least the non-sweet side. It’s really good if you’re eating something rich, almost like a palette cleanser for anything fatty and meaty. (And remember that cabbage and onion torta from last post that I was waxing on about and you immediately went home and made? THIS is a great salad to go with that meal.)

This is ALSO a great place to use those homemade sun-dried tomatoes we made together the other week! The recipe calls for semi-dried tomatoes, but I did 1/2 sun-dried and 1/2 my homemade oven version. I found that to be very pleasing. If you don’t have 2 hours, I would just char some tomatoes quick in the oven and call that semi-dried tomatoes. I have not seen such a product in US stores and I don’t see the need to special order them. Now IF YOU WILL EXCUSE ME I have to go watch the presidential debate and make snarky comments like every other good American. Peace out.

lettucesalad2.png

Lettuce Salad
from Plenty

INGREDIENTS:

1 head of gem lettuce (100g), leaves separated (we used butter lettuce)
½ head of curly lettuce (100g), leaves separated
1 red endive (red chicory), leaves separated (we used radicchio)
3 spring onions, green and white parts, sliced thinly on a sharp angle
20 radishes, trimmed and cut into 2mm thick slices (we used maybe 10 radishes…it was enough)
150g semi-dried tomatoes, whole or roughly torn (we used a combo of store-bought and homemade)
2 tbsp capers, whole if small or very roughly chopped

Dressing:
1 garlic clove, crushed
1½ tbsp lemon juice
1½ tbsp olive oil
1 tbsp rapeseed oil
salt and black pepper

INSTRUCTIONS:

Add salad ingredients to a large bowl. In a small bowl or jar, combine the dressing ingredients and whisk/shake to combine. Dress salad, mix to combine, and eat.

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