Boston Lettuce And Radish Salad With Grilled Fingerling Potatoes
Boston Lettuce And Radish Salad With Grilled Fingerling Potatoes
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!
Servings
4
servings
Ingredients
- 1 small clove garlic, grated finely
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 3 tablespoon extra-virgin olive oil
- 1/8 teaspoon sea salt
- freshly ground black pepper, to taste
- 2 large cloves garlic, grated finely
- 3 tablespoon 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
- 1 medium-sized head boston lettuce, leaves torn into 2-inch pieces
- 8 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
Directions
- In a small bowl, combine the garlic, mustard, lemon juice, oil, salt, and pepper, to taste, and whisk until well blended. Set aside.
- 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.
- 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.