I love Spring for many reasons, but especially for the fresh organic vegetables and flowers that begin showing up in our yards and at farmer’s markets. The choice of lettuces are amazing this time of year and taste so light and fresh — different from winter salads. I am lucky enough to have my own garden, as many of you know, and I get such pleasure in growing my own vegetables. On certain days, I can spend hours outside trimming plants, refreshing soil and dreaming about what recipes to create with all my garden’s goodness.
Today, butter lettuce with radishes and pomegranate seeds came to mind. I love it when certain chefs stack the lettuce leaves like a tower. So, I thought a flower shape would be a nice presentation of ingredients so, that’s how the Butter Lettuce Flower began. I added the Feta cheese as a nice contrast to the greens and reds of the plate and to add a dash of saltiness. I think it looks amazing! Don’t you?
1 head Butter lettuce or Boston lettuce
6 radishes, any variety
1/3 cup pomegranate seeds
1/3 cup Feta cheese, crumbled
1/4 cup sherry vinegar
1/2 shallot, minced
1 teaspoon Dijon mustard
1/3 cup olive oil
pinch of salt
pinch of pepper
1. Wash and dry butter lettuce. Slice radishes thinly. In a small mason jar, shake together the vinaigrette ingredients.
2. On salad plates, layer the leaves in a flower pattern. Sprinkle the tops and sides with radishes, Feta cheese and pomegranate seeds.
3. Using a spoon, drizzle the dressing over the tops of each salad. Serve and definitely, enjoy!