The secrets in the mortar and pestle. My food processor would not make this a paste because the blades are too sharp.
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Karen's Hanukkah Green Salad
Recipe By: Karen Braun
Ingredients
2 tablespoon fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic -- smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 head butter lettuce -- outer leaves discarded, leaves torn
12 radishes -- trimmed and thinly sliced
1/4 cup mixed fresh herbs -- such as parsley, tarragon, chervil, basil, and chives, minced
1 piece Parmesan cheese (3-ounce)
Instructions
In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
Recipe Notes
The secrets in the mortar and pestle. My food processor would not make this a paste because the blades are too sharp.
Exported from A Cook's Books -- Recipe management for Macintosh
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