Boston lettuce and radish salad with grilled fingerling potatoes and lemon-garlic vinaigrette

June 1, 2013

Boston lettuce and radish salad with grilled fingerling potatoes and lemon-garlic vinaigrette

Here’s a salad to celebrate the first crop of spring radishes. Sliced paper-thin, the crisp radishes are tossed with tender Boston lettuce and a tangy, lemony vinaigrette. Then the salad is dotted with deliciously smoky, grilled fingerling potatoes – a mouthwatering salad that’s perfect warm-weather fare!

White wine iconTry a full-bodied Greco di Tufo from Campania (Italy) with this hearty salad. If you want to taste one of the best Greco di Tufos ever made, try Sabino Loffredo’s. He is the gifted winemaker of the Pietracupa winery and crafts outstanding wines. Loffredo’s Greco di Tufo has complex aromatics that pair marvelously with the vinaigrette, while its weight and smoky notes are superb with the grilled potatoes – every sip as mouthwatering as the salad itself! You can find it online at 67wine.com or Astorwines.com (type Pietracupa or Greco di Tufo in the search box).

Enjoy this bite-sized demo!

Boston Lettuce and Radish Salad with Grilled Fingerling Potatoes and Lemon-Garlic Vinaigrette

serves 4
active time: 30 min

For the vinaigrette

  1. 1 small garlic clove – skinned and crushed (use a microplane grater)
  2. 1 teaspoon Dijon mustard
  3. 1 tablespoon lemon juice
  4. 3 tablespoons extra virgin olive oil
  5. 1/8 teaspoon sea salt
  6. freshly ground black pepper to taste

For the potatoes

  1. 2 large garlic cloves – skinned and crushed (use a microplane grater)
  2. 3 tablespoons extra virgin olive oil
  3. 1/4 teaspoon sea salt
  4. freshly ground black pepper to taste
  5. 1 lb (455 g) fingerling potatoes – unpeeled, left whole and boiled until tender

For the salad

  1. 1 medium Boston lettuce – leaves torn in 2” pieces
  2. 8 medium radishes – trimmed and cut in 1/16” slices (use a mandoline)
  3. 1/2 small bunch fresh chives – cut in 1/2” slices (2 tablespoons)

  1. Step 1: To make the vinaigrette – Place the garlic, mustard, lemon juice, oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
  2. Step 2: To grill the potatoes – Preheat a grill or griddle on high. Place the garlic, oil, salt and pepper in a large bowl and whisk until well blended. Cut the potatoes in half lengthwise and add them to the garlic/oil mixture. Toss carefully until the potatoes are well coated. Grill the potatoes on each side until charred. Place the grilled potatoes back in the bowl with the garlic/oil mixture and toss again. Taste and adjust the seasoning if necessary. Set aside.
  3. Step 3: Place the lettuce and radish slices in a large bowl. Drizzle with two thirds of the vinaigrette and toss until well coated. Transfer to a serving platter. Garnish with the grilled potatoes. Drizzle with the balance of the vinaigrette. Sprinkle with the chives and finish with freshly ground black pepper to taste. Serve while the potatoes are still warm.

Boston lettuce and radish salad with grilled fingerling potatoes and lemon-garlic vinaigrette

salad, radish, grilled potatoes
© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 5 comments… read them below or add one }

foodwanderings June 2, 2013 at 7:04 am

Beautiful grill marks on the fingerling potatoes. What a lovely idea t combine a starch with a lettuce salad. The vinaigrette looks scrumptious too.

Reply

Viviane June 3, 2013 at 7:01 pm

Thank you so much, Shulie!

Reply

Kiran @ KiranTarun.com June 3, 2013 at 4:08 am

I’m declaring this salad as the most delicious and beautiful salad I’ve ever laid my eyes on!

Reply

Viviane June 3, 2013 at 7:06 pm

Kiran, thank you!!! You’re so wonderful… and truly made me smile! Bon appétit!

Reply

Angie@Angie's Recipes June 15, 2013 at 3:11 am

Those grilled fingerlings look so good! A perfect bbq salad, Viviane.

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