Tuesday, June 12, 2007

Spring Salad with Lime Vinaigrette

For the salad:

1 head of lettuce, torn and rinsed
3 scallions, thinly sliced
2 radishes, thinly sliced

For the Vinaigrette:

2 tbsp water
¼ cup (about 3 limes) lime juice
¼ cup extra-virgin olive oil
2 tbsp white wine vinegar
Salt and white pepper
1 small garlic clove, minced
1 tbsp minced scallions

Toss lettuce, scallions, and radishes in a bowl. In a container with a tightly fitting lid, combine all the vinaigrette ingrediants and shake to mix well. Pour over salad. Serves 4.

1 comment:

Jeff Schiller said...

i would like to recommend when preparing the dressing to mince the garlic into the oil with a fork - i usually prepare the dressing in a bowl, starting w/ the olive oil, then mash the garlic into the oil w/ the fork (when you think you've mashed it enough, do it a little bit more) and then add the rest of the dressing ingredients. i then put any salad ingredients on top of the dressing and toss it all in the bowl. you can wait to toss until right before eating if you are making anything else as part of the meal.