Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes

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

4
Servings
290
Calories Per Serving
Deliver Ingredients

Ingredients

For the vinaigrette

  • 1 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

  • 2 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

  • 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

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.

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.

Nutritional Facts

Total Fat
20g
32%
Sugar
0.7g
N/A
Saturated Fat
3g
14%
Protein
4g
8%
Carbs
24g
8%
Vitamin A
71µg
8%
Vitamin C
30mg
50%
Vitamin E
3mg
15%
Vitamin K
59µg
74%
Calcium
32mg
3%
Fiber
3g
10%
Folate (food)
34µg
N/A
Folate equivalent (total)
34µg
9%
Iron
2mg
10%
Magnesium
11mg
3%
Monounsaturated
15g
N/A
Niacin (B3)
0.2mg
1.1%
Phosphorus
25mg
4%
Polyunsaturated
2g
N/A
Potassium
162mg
5%
Sodium
204mg
8%
Zinc
0.2mg
1.2%

Around the Web