Radish-Radicchio Salad with Caper Vinaigrette
This is Sara’s adaptation using good things grown in her backyard garden.
This is Sara’s adaptation, using good things from her backyard garden, of a Yotam Ottolenghi salad recipe in his best-selling cookbook, Plenty (Chronicle Books, 2011).
Radish-Radicchio Salad with Caper Vinaigrette
Serves
4
Type
Salad
Ingredients
Salad
- 1 small head Boston lettuce, torn, washed and spun dry
- ½ head escarole, torn, washed and spun dry
- ½ head radicchio, core removed and thinly sliced
- 3 green onions, thinly sliced on an angle
- 1 bunch radishes, cleaned and cut into half-moon slices
- 2 cups semi-dried tomatoes (see recipe)
- 2–3 tbsp capers
Dressing
- 1 garlic clove, crushed
- 1½ tbsp fresh-squeezed lemon juice
- ½ tsp caper brine
- 1½ tbsp olive oil
- 1 tbsp grapeseed oil
- Salt and fresh ground black pepper to taste
Instructions
- Tear lettuce and escarole leaves into large pieces and place in a large bowl or platter.
- Add radicchio, green onions, radishes and tomatoes. Measure out capers into a small bowl.
- Stir together garlic, lemon juice and caper brine, then gradually whisk in olive and grapeseed oils until dressing is well emulsified.
- Just before serving, pour dressing over and toss gently. Season with salt and pepper. Sprinkle capers on top.
Notes
Semi-dried Tomatoes
Ingredients
- 5 plum tomatoes
- 8 sprigs of thyme
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
Directions
- Preheat oven to 275ºF.
- Quarter tomatoes lengthwise.
- Place skin side down on a baking sheet lined with parchment paper.
- Place thyme sprigs on top.
- Drizzle with olive oil, balsamic vinegar and sprinkle with salt.
- Roast for 1½ hours or until semi-dried.
- Discard thyme and cool tomatoes before using.