ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Boston Lettuce and Radish Salad

Photo: David Malosh
Total time 25 mins
Yield 8
Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and French breakfast varieties. She loves to add chopped sugar snap peas to the bowl when they're in season, for a sweet crunch.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 2 bunches (about 20) radishes, tops reserved for another use, radishes very thinly sliced
  • 3 heads Boston lettuce, outer leaves discarded and tender inner leaves torn

How to Make It

  1. In a large bowl, whisk the extra-virgin olive oil with the sherry vinegar and Dijon mustard and season with salt and freshly ground black pepper. Add the sliced radishes and Boston lettuce to the bowl, toss well and serve right away.