Radish-Olive Salad With Mustard Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from the December, 1981 issue of Cuisine magazine. Cook time is chilling time. Ingredients:
1 1/8 cups thinly sliced radishes (about 8 ounces) |
1/4 cup pitted kalamata olive, cut into thin strips |
2 tablespoons chopped scallions (both green and white parts) |
3 tablespoons olive oil |
1 tablespoon white vinegar |
1/2 teaspoon dijon mustard |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
black pepper |
4 -8 boston lettuce leaves |
Directions:
1. Combine radishes, olives and scallions in a small bowl.
2. Whisk oil, vinegar, mustard, salt and pepper together.
3. Pour over radish mixture and toss to coat.
4. Cover and refrigerate.
5. To serve, place one or two Boston Lettuce leaves on each plate and divide salad evenly among plates.
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