I will admit that I am not a fan of creamy dressings but I so love this cookbook and every recipe that I have made from it. This was a recipe that I have salivated over for a long time and finally decided to give it a try. I was so happy I made this salad, it is quite spectacular.
Originally, the salad calls for little gem lettuces, but I had to make do with the beautiful red lollo roso variety. It added a wonderful splash of color to the dish.
This salad brings together a crunchy lettuce, a spicy radish that is sliced super thin on a mandolin, and a creamy and nutty dressing. The flavors pair beautifully together. This is definitely a salad for a wonderful sit down dinner, or just about any time you want to spoil yourself.
The more I cook from this book, the harder it gets for me to put this cookbook back on the shelf. This will be one of those cookbooks that I will cook more than 1/2 the recipes from. This is also a cookbook for folks who like to spend time in the kitchen. The recipes are complex but the dishes definitely up the dining experience for both yourself and your guests. I recommend this cookbook for those chefs who want to elevate their game. Naomi now runs the Ripe Cooperative in Portland and I cannot stop drooling over her exquisitely designed food on Instagram. It may be worth to go the Portland to sip a lovely Willamettte Valley pinot and enjoy a meat at her restaurant.
For more recipes from this cookbook click here.
Ingredients:
1 shallot, finely minced
1 tablespoon + 2 teaspoon white wine vinegar
Salt, to taste
3/4 cup pistachios, lightly toasted and chopped. Separate into 1/2 cup and 1/4 cup batches
Zest of 1/2 lemon or 1 lime
Juice of 1/2 lemon or 1/2 lime
1/2 cup mayonnaise
2 garlic cloves, finely minced
1/4 cup yogurt
1/2 cup cream
1 teaspoon dried tarragon
3 teaspoons chives, minced (optional)
3 teaspoons parsley
1/2 teaspoon pepper
1/4 teaspoon sugar
2 large heads gem lettuce or other lettuce of choice
1 radish, thinly sliced on the diagonal
Make the dressing:
Add the shallot to the vinegar and 1/2 teaspoon salt and allow to macerate for 10 minutes to remove the sharpness of the shallot.
Mix the rest of the ingredients for the dressing, including the 1/2 cup of pistachios and mix in well. Taste for salt, tartness and a well balanced dressing.
Right before you serve the salad, lay out the genm lettuces on a large platter. Distribute the sliced radishes on top. drizzle the dressing over the salad and sprinkle with the chopped pistachios. Serve immediately.