Name: Dave Pynt’s radish and butter lettuce salad
Prep time: 10 min
Total time: 10 min
Yield: 8 - 10
Ingredients: 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

Dave Pynt’s radish and butter lettuce salad

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

Serves 8 - 10

Prep

10M

“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.”