Tuesday, October 25, 2011

Ryan and Grace's Boston Lettuce and Radish Salad

Ryan and Rufus

So, Ryan and Grace surprised everyone by preparing a very delicious dinner. Not that we didn't think they had it in them. We just didn't think they would want to. Moral of this story: never underestimate the capabilities of bored youngsters. They created the menu, set and decorated the table, and served the meal with flair (Sophia helped). I helped too. I licked the plates clean.

The menu consisted of a very elegant Boston lettuce and radish salad and eggs en croute (more about that soon).

The Stage Was Set

Ryan and Grace's Boston Lettuce and Radish Salad

  1. 1/4 cup extra-virgin olive oil
  2. 2 tablespoons sherry vinegar
  3. 1/2 teaspoon Dijon mustard
  4. Salt and freshly ground black pepper
  5. 2 bunches radishes (about 20)—tops reserved for another use, radishes very thinly sliced
  6. 3 heads Boston lettuce, outer leaves discarded and tender inner leaves torn

In a large bowl, whisk the extra-virgin olive oil with the sherry vinegar and Dijon mustard and season with salt and freshly ground black pepper. Add the sliced radishes and Boston lettuce to the bowl, toss well and serve right away.

Grace and Rose