Description
A refreshing salad featuring a variety of lettuces and a tangy dressing.
Ingredients
Scale
- 1 small head butter lettuce, torn, washed, and spun dry
- 1/2 head green or red leaf lettuce, torn, washed, and spun dry
- 1 small head radicchio, core removed and thinly sliced
- 3 green onions, thinly sliced on an angle
- 1 bunch radishes, cleaned and cut into half-moon slices
- 1 cup cherry tomatoes, cut in half
- 2–3 T capers
- 1 garlic clove, crushed
- 1 1/2 T fresh-squeezed lemon juice
- 1/2 tsp. caper brine
- 1 1/2 T olive oil
- 1 1/2 T grapeseed oil
- to taste salt and fresh ground black pepper
Instructions
- Tear the lettuces, wash and spin dry or dry with paper towels.
- Slice the radicchio, green onions, and radishes, and cut tomatoes in half.
- Put all salad vegetables into a bowl big enough to toss the salad in.
- Measure out capers into a small bowl. (You can rinse the capers if desired, but I didn’t.)
- Stir together the crushed garlic, lemon juice, and caper brine, then whisk in the olive oil and grapeseed oil a little at a time until the dressing is well-emulsified.
- Add salt and fresh ground black pepper to taste.
- Toss the salad with the dressing so all ingredients are lightly coated with dressing.
- Divide Ottolenghi’s Perfect Lettuce Salad among four individual salad bowls and top each serving with a generous spoonful of capers.
Notes
- This salad is great as a side dish or light lunch.
- Feel free to add more cherry tomatoes or capers according to your taste.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl