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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

Method

  • 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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