| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swedish | Salads | 10 | Servings | |
INGREDIENTS
| 10 | Radishes | |
| 2 | Heads Boston lettuce | |
| 3 | tb | Fresh lemon juice |
| 1 | tb | Minced shallot |
| 2 | ts | Sugar |
| Freshly ground black pepper; to taste | ||
| 1/2 | c | Olive oil |
INSTRUCTIONS
Cut radishes into very thin slices (preferably using a manual slicer). Tear large lettuce leaves into bite-size pieces, leaving smaller leaves whole, and in a large bowl toss all lettuce with radishes. In a small bowl whisk together lemon juice, shallot, sugar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Drizzle dressing over salad and toss until combined well. Serves 10 to 12 as part of a Swedish Midsummer buffet. Recipe by: XGourmet, June, 1997 Posted to MC-Recipe Digest by NGavlak <NGavlak@aol.com> on Apr 26, 1998
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