Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes

Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes
Staff Writer
Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes

Viviane Bauquet Farre

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!

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

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
23g
18%
Protein
2g
4%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
10mg
1%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Magnesium, Mg
24mg
8%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
47mg
7%
Selenium, Se
1µg
2%
Sodium, Na
23mg
2%
Water
92g
3%

Boston Lettuce Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Boston Lettuce Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.