Salad farm lettuces with radishes, baby croutons and citrus vinaigrette
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Serves
6
| Salad |
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12
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red radishes (about 1 bunch), thinly sliced into rounds, placed in iced water
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300 gm
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mixed lettuce leaves (mesclun, rocket, chives, chervil)
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1 tsp
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black or white sesame seeds
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| Croûtons |
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15 gm
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unsalted butter
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3 tsp
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extra-virgin olive oil
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1
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clove of garlic, bruised
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3
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slices day-old white bread, crusts removed, cut into 1½cm squares
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| Citrus vinaigrette |
|
2
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golden shallots, very finely chopped
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3 tsp
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red wine vinegar
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1 tbsp
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freshly squeezed lemon juice
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1 tbsp
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freshly squeezed orange juice
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1 tsp
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sugar
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½ cup
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olive oil
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3 tsp
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extra-virgin olive oil
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1
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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.
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2
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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.
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3
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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.
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Drink Suggestion 2006 Gibbston Valley Sauvignon Blanc.
RECIPE George Francisco
PHOTOGRAPHY Geoff Lung
STYLING Emma Knowles