Lettuce Radish/Rabiole Salad & Mustard Dressing
1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper, to taste
A pinch of ground paprika (optional)
2 1/2 tablespoons sunflower oil (or other neutral oil of your choice)
1 head lettuce, torn
8 radishes or 3 white turnips, sliced
1 scallion, thinly sliced at an angle
1 avocado, halved, pitted, peeled and sliced
1 cup of chickpeas, cooked, drained and rinsed (optional)
In a large bowl, whisk vinegar and mustard with a pinch each of salt, pepper, and paprika. While whisking, add oils in a slow, steady stream to emulsify.
Toss dressing with lettuce, radishes, scallion, and chickpeas. Top with avocado and serve.
Pairs Well With
Featuring: lettuce, radishes and/or turnips
This is yet another quick salad - the dressing was passed on to me by my grandmother and I simply love it! You can adapt the salad by adding your favourite crunchy veggies (grated or sliced).