Salad farm lettuces with radishes, baby croutons and citrus vinaigrette

AT A GLANCE

  • Serves 6 people

  •  
  • Salad
  • 12 red radishes (about 1 bunch), thinly sliced into rounds, placed in iced water
  • 300 gm mixed lettuce leaves (mesclun, rocket, chives, chervil)
  • 1 tsp black or white sesame seeds
  •  
  • Croûtons
  • 15 gm unsalted butter
  • 3 tsp extra-virgin olive oil
  • 1 clove of garlic, bruised
  • 3 slices day-old white bread, crusts removed, cut into 1½cm squares
  •  
  • Citrus vinaigrette
  • 2 golden shallots, very finely chopped
  • 3 tsp red wine vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp sugar
  • ½ cup olive oil
  • 3 tsp extra-virgin olive oil
01   For croûtons, heat butter, olive oil and garlic in a sauté pan over low heat. Add bread and fry gently for 10 minutes, or until golden brown. Discard garlic clove. Scatter with sea salt and drain on absorbent paper.
02   For citrus vinaigrette, place shallots in a bowl, pour over vinegar and citrus juices and stand for 5 minutes. Add sugar, whisk in both oils, and season to taste with sea salt. Makes about 1 cup. Dressing will keep refrigerated for up to 1 week.
03   Drain radishes and place in a bowl with lettuces and sesame seeds, drizzle with enough dressing to coat and toss to combine, then add croûtons and serve immediately.

Topics:

VEGETARIAN, RADISHES, ENTREE, SALAD, LETTUCE, GARLIC, MODERN AUSTRALIAN, FAST, SHALLOTS, DRINK SUGGESTION

Recipe:

GEORGE FRANCISCO

Photography:

GEOFF LUNG

Styling:

EMMA KNOWLES

Drinking Suggestion:

2006 GIBBSTON VALLEY SAUVIGNON BLANC.

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