Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes

Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes
Viviane Bauquet Farre

Ingredients

For the vinaigrette

  • small clove garlic, grated finely
  • 1 Teaspoon  Dijon mustard
  • 1 Tablespoon  lemon juice
  • 3 Tablespoons  extra-virgin olive oil
  • 1/8 Teaspoon  sea salt
  •   Freshly ground black pepper, to taste

For the potatoes

  • large cloves garlic, grated finely
  • 3 Tablespoons  extra-virgin olive oil
  • 1/4 Teaspoon  sea salt, plus more to taste
  •   Freshly ground black pepper, to taste
  • 1 Pound  fingerling potatoes, boiled until tender

For the salad

  • medium-sized head Boston lettuce, leaves torn into 2-inch pieces
  • medium-sized radishes, trimmed and sliced thinly using a mandoline
  • 1/2  small bunch chives, cut into 1/2-inch-thick slices
  •   Freshly ground black pepper, to taste

Sliced paper-thin, the crisp radishes are tossed with tender Boston lettuce and a tangy, lemony vinaigrette. Then the salad is dotted with deliciously smoky, grilled fingerling potatoes — a mouthwatering salad that's perfect warm-weather fare!

Directions

For the vinaigrette

In a small bowl, combine the garlic, mustard, lemon juice, oil, salt, and pepper, to taste, and whisk until well blended. Set aside.

For the potatoes

Preheat a grill or griddle on high heat.

In a large bowl, combine the garlic, oil, salt, and pepper, to taste, and whisk until well blended. Cut the potatoes in half lengthwise and add them to the garlic-oil mixture. Toss carefully until the potatoes are well coated.

Grill the potatoes on each side until charred. Place the grilled potatoes back in the bowl with the garlic-oil mixture and toss again. Season with salt and pepper, to taste. Set aside.

For the salad

Place the lettuce and radish slices in a large bowl. Drizzle with two-thirds of the vinaigrette and toss until well coated. Transfer to a serving platter. Top with the grilled potatoes. Drizzle with the remaining vinaigrette. Sprinkle with the chives and season with freshly ground black pepper, to taste. Serve while the potatoes are still warm.

Nutrition

Calories per serving:

282 calories

Dietary restrictions:

Sugar Conscious, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

14%

Servings:

4
  • Fat 21g 32%
  • Carbs 23g 8%
  • Saturated 3g 14%
  • Fiber 4g 14%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 15g
  • Polyunsaturated 2g
  • Protein 3g 7%
  • Sodium 252mg 10%
  • Calcium 42mg 4%
  • Magnesium 36mg 9%
  • Potassium 652mg 19%
  • Iron 2mg 9%
  • Zinc 1mg 4%
  • Phosphorus 89mg 13%
  • Vitamin A 70µg 8%
  • Vitamin C 30mg 50%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 56µg 14%
  • Vitamin E 3mg 15%
  • Vitamin K 59µg 74%
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