| 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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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”