Salad12red radishes (about 1 bunch), thinly sliced into rounds, placed in iced water300 gmmixed lettuce leaves (mesclun, rocket, chives, chervil)1 tspblack or white sesame seedsCroûtons15 gmunsalted butter3 tspextra-virgin olive oil1clove of garlic, bruised3slices day-old white bread, crusts removed, cut into 1½cm squaresCitrus vinaigrette2golden shallots, very finely chopped3 tspred wine vinegar1 tbspfreshly squeezed lemon juice1 tbspfreshly squeezed orange juice1 tspsugar½ cupolive oil3 tspextra-virgin olive oil
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.
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.
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.