LITTLE GEM SALAD
The vibrant colors of the beets, radishes and lettuce, with the dots of grapes, pistachios and gorgonzola, make this salad a sight to behold. And it tastes as good as it looks.
Serves 4
Vinaigrette 1/2 cup rehydrated currants
Salad 4 heads little gem lettuce, washed and cut in wedges 1 medium Chioggia or golden beet, shaved with a peeler 1 1/2 cups grapes, halved 1 cup shaved radishes 3/4 cup toasted, chopped pistachios 3/4 cup gorgonzola crumbles
1/2 cup honey 1/4 cup capers
Zest and juice of 1 lemon Zest and juice of 1 medium orange 1 cup extra virgin olive oil Salt and pepper, to taste
For vinaigrette: In a blender, combine currants, honey, capers and citrus zest and juices. Pulse on high for a second or two multiple times until the mixture achieves a chunky consistency. Transfer to a bowl and whisk in olive oil. Taste and season. For salad: In a bowl, toss lettuce, beets, grapes and radishes with vinaigrette. Arrange on a plate and garnish with pistachios and gorgonzola.
38
May/June 2021
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