Radish and but­ter let­tuce salad

SERVES 8-10 // PREP TIME 10 MINS

Gourmet Traveller (Australia) - - Food -

“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,

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.

“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.”

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