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Salad farm lettuces with radishes, baby croutons and citrus vinaigrette

You'll need

  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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2006 Gibbston Valley Sauvignon Blanc.

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