Little Gem Salad with Pickled & Fresh Radish and Honey Lemon Vinaigrette

Little Gem Salad with Pickled & Fresh Radish and Honey Lemon Vinaigrette

Serves 2 

For the Pickled Radish 

4-5 medium radish, thinly sliced 
¼ cup (45g) water 
½ teaspoon black peppercorns 
½ teaspoon salt 
½ teaspoon coriander seeds 
½ teaspoon (7g) honey 
½ cup (96g) vinegar 

Put radishes in a clean jar. Combine water, peppercorns, salt, coriander, and honey in a saucepan and bring to a boil while stirring until honey has dissolved. Add vinegar, wait for the mixture to simmer again, then pour over the radish. Let cool to room temperature before using, then seal with a lid and refrigerate. 

For the Honey Lemon Vinaigrette 

2 teaspoons honey 
½ teaspoon salt 
1 teaspoon lemon zest (I like to do this by shaving strips of zest with a vegetable peeler and thinly slicing them into strips) 
¼ cup lemon juice 
½ cup olive oil 

Combine honey, salt, lemon zest, and lemon juice. Whisk to incorporate the honey, then slowly whisk in the olive oil. Season to taste with salt. 

For the Salad & Assembly 

5 ounces little gem lettuces (or any other light or crunchy variety you’d like) 
2 medium radish, very thinly sliced 
¼ cup Pickled Radish (recipe above)
¼ cup dill 
3 tablespoons sunflower seeds, toasted 
Black pepper 

Combine lettuces, radishes, dill, and sunflower seeds in a large bowl, along with a big pinch of salt and a few grinds of black pepper. Drizzle some of the dressing over, and toss. Serve immediately. 

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