© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: A Year in a Vegetarian Kitchen by Jack Bishop
For the Marinated Radishes
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced fresh oregano leaves
1 clove garlic, minced
salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
18 medium radishes, thinly sliced
Whisk the vinegar, lemon juice, oregano, garlic, and salt and pepper to taste together in a bowl large enough to accommodate the salad ingredients. Whisk in the oil until the dressing is smooth.
Add the radishes and toss to coat. Marinate the radishes, turning them occasionally in the dressing, while you prepare the other ingredients, about 20 minutes.
For the Grilled Bread
8 small slices country bread, cut 1 inch thick
2 tablespoons extra-virgin olive oil
Light the grill. Lightly brush both sides of the bread slices with the oil and sprinkle with salt to taste. Grill, turning once, until the bread is streaked with grill marks, 1 to 2 minutes.
For the Salad
12 cups packed tender lettuce torn into bite-sized pieces
⅔ pound cherry tomatoes, halved
18 kalamata olives, pitted and quartered
15 fresh mint leaves, roughly torn, optional
7 ounces feta cheese, crumbled
Add the lettuce, tomatoes, olives, and mint, to the bowl with the radishes and toss until the lettuce is coated evenly with the dressing. Add the feta and toss just until it is evenly distributed in the salad.
Place 2 toasts, straight sides next to each other, on each large individual serving plate. Divide the salad among the plates, mounding it high on the toasts. Serve immediately.