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!














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