Paper thin slices are key to success with this salad, so use your sharpest knife for the lemons and a Ben-Riner or mandolin for the radishes. If you do not have Meyer lemons, Eurekas will work if they are ripe, so look for deep yellow and fragrant ones.
INGREDIENTS:
1 Meyer lemon, ends cut off and cut into six wedges 1 bunch red radishes, rootlet removed and stems trimmed to 1 inch 2 cups arugula, washed and dried 2 mizuna, washed and dried 2 cups oak leaf or butter leaf lettuce, washed, dried, torn into bite-sized bits Large flake salt such as Maldon or Murray River Fresh ground pepper to taste 1 cup Meyer Lemon Mint Vinaigrette, or as needed (see recipe) -Optional- 2 tablespoons roasted sunflower seeds 1 teaspoon fresh mint, shredded hair fine
METHOD:
Use a fixed blade slicer to slice the radishes as thinly as possible and have them still hold their shape. Use the stems for handles to keep your fingers out of trouble. Put the slices into a non-reactive bowl.
Using your sharpest knife, remove the seeds from the lemons and cut away any tough white membrane from the narrow part of the lemon wedges. Slice across the wedges into very thin triangles, trying to maintain a whole cross-section of each wedge. Add these to the radishes in the bowl.
Very lightly dress these with just enough dressing to coat, using your fingers to separate the slices from each other so they take the dressing.
In a separate bowl, mix the greens and dress with just enough dressing to lightly coat the leaves and the gently toss to coat.
Evenly distribute the greens on four chilled plates, and then evenly scatter the radishes and lemons over the four plates. Add pepper to taste, then lightly distribute some salt over the salad. If using, scatter a few mint shreds over the salad and then the sunflower seeds. Serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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