Boistfort Valley Farm
Community Supported Recipe Box

Lettuce, Radish, and Pine Nut Salad


  • 5 teaspoons red-wine vinegar
  • 6 tablespoons olive oil
  • 8 cups shredded lettuce plus 18 whole leaves for lining the plates (about 2 heads total), rinsed and spun dry
  • 1 cup julienne strips of radish
  • 1/3 cup pine nuts, toasted lightly


dish: salad
season: spring

In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil, whisking, and whisk the dressing until it is emulsified. Add the shredded lettuce, the radish, and the pine nuts and toss the salad well. Line each of 6 plates with 3 whole lettuce leaves and divide the salad among the plates.

Gourmet, June 1992