This simple salad works well with almost any main dish for dinner, and it turns a bowl of soup and piece of crusty bread into a perfect lunch. The heirloom lettuce leaves are beautiful and succulent, but if you can’t find any, feel free to substitute butter lettuce. The radishes contribute a pretty color and gentle bite, and the fresh herbs add wonderful flavor. This vinaigrette is one of my favorite salad dressings, so I like to double the recipe to have extra on hand. It stays fresh in the refrigerator for up to 2 weeks. —MYRA
Serves 4
DIJON VINAIGRETTE
1/4 cup plus 2 tbsp/90 ml olive oil
2 tbsp white wine vinegar
1 large garlic clove, pressed
2 tsp Dijon mustard
1/2 tsp salt
Pinch of freshly ground black pepper
SALAD
4 medium heads heirloom lettuces (assorted colors preferred, such as red and green oak leaf, red and green Bibb, tango, etc.) torn into bite-size pieces
2 cups/240 g thinly sliced radishes
1/2 cup/15 g chopped chives
1/2 cup/15 g packed very coarsely chopped flat-leaf parsley leaves
To make the vinaigrette: Combine the oil, vinegar, garlic, mustard, salt, and pepper in a jar. Seal the lid and shake vigorously to emulsify. Set aside at room temperature.
To make the salad: Combine the lettuces, radishes, and herbs in a large salad bowl. Toss with about two-thirds of the dressing and taste to see if more is needed. Serve immediately.
1 SERVING: CALORIES: 160 | FAT: 17G | CARBS: 4G | PROTEIN: 2G | SODIUM: 400MG | VITAMIN A: 100% | VITAMIN C: 60% | FOLATE: 15% | IRON: 20%