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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.

By Dave Pynt
  • 10 mins preparation
  • Serves 8 - 10
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Radish and butter lettuce salad
"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."


  • 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


  • 1
    For red wine vinaigrette, whisk oil and vinegar together, then season to taste with sugar and salt.
  • 2
    Arrange lettuce in a bowl or on a platter, top with radish and shallot, season with salt flakes, dress generously with vinaigrette and serve.