Radish and butter lettuce salad
SERVES 8-10 // PREP TIME 10 MINS
“We’ve had this fresh and easy salad on the menu at Burnt Ends since opening,” says 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,
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.
“This fresh and easy salad has been on the menu at Burnt Ends since opening. Don’t be tempted to use fancy, expensive olive oil and vinegar. You don’t need it.”