Radish and butter lettuce salad

AT A GLANCE

  • Serves 8 - 10 people

"We've had this fresh and easy salad on the menu at Burnt Ends since opening," says Dave Pynt. "The trick is to use basic vinegar and basic oil. Seriously. I use basic red wine vinegar and a pomace - or second press - olive oil. Don't be tempted to use fancy stuff. You don't need it."

  • 2 heads butter lettuce, quartered
  • 4 radishes, thinly sliced
  • 2 golden shallots, shaved into rounds on a mandolin
  •  
  • Red wine vinaigrette
  • 150 ml olive or grapeseed oil
  • 50 ml red wine vinegar
  • Caster sugar, to taste
01   For red wine vinaigrette, whisk oil and vinegar together, then season to taste with sugar and salt.
02   Arrange lettuce in a bowl or on a platter, top with radish and shallot, season with salt flakes, dress generously with vinaigrette and serve.

Topics:

LETTUCE, SIDE DISH, RADISHES, SALAD, SPRING

Recipe:

DAVE PYNT

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND CLAIRE DELMAR

FEATURED IN

Sep 2017

Sep 2017

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