Ottolenghi's Perfect Lettuce Salad

By Lulubelle

Ingredients

• Salad Ingredients:
• 1 small head butter lettuce, torn, washed, and spun dry
• 1/2 head green or red leaf lettuce, torn, washed, and spun dry
• 1 small head radicchio, core removed and thinly sliced
• 3 green onions, thinly sliced on an angle
• 1 bunch radishes, cleaned and cut into half-moon slices
• 1 cup (or more) cherry tomatoes, cut in half
• 2-3 T capers
• Dressing Ingredients:
• 1 garlic clove, crushed
• 1 1/2 T fresh-squeezed lemon juice
• 1/2 tsp. caper brine
• 1 1/2 T olive oil
• 1 1/2 T grapeseed oil
• salt and fresh ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Instructions:
Tear the lettuces, wash and spin dry or dry with paper towels. Slice the radicchio, green onions, and radishes, and cut tomatoes in half. Put all salad vegetables into a bowl big enough to toss the salad in. Measure out capers into a small bowl. (You can rinse the capers if desired, but I didn't.)

Stir together the crushed garlic, lemon juice, and caper brine, then whisk in the olive oil and grapeseed oil a little at a time until the dressing is well-emulsified. Add salt and fresh ground black pepper to taste.

Toss the salad with the dressing so all ingredients are lightly coated with dressing. Divide among four individual salad bowls and top each serving with a generous spoonful of capers.

If you don't need four servings of salad, I would prepare the lettuce, radicchio, green onions, and radishes, then cut only enough tomatoes for the amount you need. The undressed salad minus tomatoes should keep in the refrigerator for several days.