So, OK. it is a not just a blessing, it is a nod to Yottam Ottolenghi. I love his fresh take on cooking. And while he is not a vegetarian, his focus on vegetables is amazing-fresh, unique, flavorful, layered.
After a season of plenty, its time to focus on a different plenty- one of plenty of satisfaction, flavor and taste without plenty of calories. And the right kind of calories. I did tweak the original recipe; so here is my version. I also recommend doubling the dressing, which i have done in this recipe.
Lettuce Salad with Oil-packed Tomatoes and Capers
1 small head radicchio, cleaned dried and leaves separated
1 head butter lettuce, cleaned dried and leaves separated
1 head curly lettuce, cleaned dried and leaves separated
5 green onions, white and green parts cut on an angle
10 radishes, cleaned and dried, sliced thin
1/2 a 6.7 jar of oil-packed sun dried tomatoes, sliced thinly across the tomatoe
2-3 tsp small capers
2 garlic cloves crushed, then minced
3 T fresh lemon juice
3 T olive oil
2 T avocado oil
Generous salt and pepper
Here We Go:
In a large clean bowl, put in lettuces. Add in radicchio, onions, sliced radishes and sliced tomatoes.
Whisk dressing ingredients together. Pour over lettuce mix and lightly toss. Move lettuce mix to a clean dry serving platter and sprinkle the capers on top.
I served this with seared scallops in sage oil with fried sage leaves. Delish!