Boston Lettuce and Radishes with a Dijon Caper Dressing by David Lieberman

Boston Lettuce and Radishes
with a Dijon-Caper Dressing
by David Lieberman
from Young & Hungry
(Hyperion, 2005)
Makes 4 servings

Rate this recipe
E-mail to a friend

Buy the Book

A salad is always a welcome start to a full meal, and this one is a real beauty. It's colorful and packed with flavor and textures. The sliced radishes add a spicy bite and an extra crunch. The ingredients for this salad are in season all year round.


convert		Ingredients
		For the salad
1 large		head of Boston lettuce
1 bunch		radishes (about 8 medium radishes), thinly sliced, and some reserved for garnish
1/3 cup		capers, drained
2 tablespoons		finely chopped flat parsley

		For the dressing
1 clove		garlic, pressed
3 tablespoons		olive oil
3 tablespoons		mayonnaise
2 teaspoons		Dijon mustard
1 teaspoon		white vinegar
		Juice from 1/2 lemon
3 pinches		salt
10 grinds		black pepper

Method

1. Remove the leaves from the lettuce and discard any browned, wilted, or holey outer leaves as well as the bitter inner leaves. Wash and dry the good leaves.

2. Mix all the dressing ingredients together in a bowl or shake in a sealable container until fully incorporated.

3. In a large bowl, toss the lettuce leaves with the radish slices, capers, chopped parsley, and most of the dressing. Divide the salad among four serving plates.

Reviews