Lettuce Soup With Radish Salsa
  • Soup
  • 4 cups torn butterhead lettuce leaves (see Tip)
  • 2 cups stemmed and torn baby spinach
  • 1 cup fresh flat-leaf parsley sprigs
  • 1/3 cup coarsely chopped shallot
  • ¾ cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 cups vegetable or chicken stock
  • Salt and freshly ground pepper to taste
  • Salsa
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoons red wine vinegar
  • ½ teaspoon sugar
  • 1/8 teaspoon dry mustard
  • Dash of salt and freshly ground pepper
  • ¼ cup red radish in 1- by 1/8-inch matchstick strips
  • ¼ cup seeded cucumber in 1- by 1/8-inch matchstick strips
  1. Purée all the soup ingredients, except the salt and pepper, in a blender until smooth. Season to taste.
  2. Refrigerate in a covered container until chilled, at least 3 hours, before serving. Taste and adjust the seasoning.
  3. Meanwhile, to make the salsa, whisk together the olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl. Stir in the radish and cucumber strips. Refrigerate in a covered container.
  4. Serve the soup shallow bowls with a mound of the salsa spooned atop each serving.
  5. Advance preparation
  6. Refrigerate this soup and the salsa for up to 2 days in separate covered containers.