Ingredients
1/2 tsp. freshly grated lemon zest
2 tsp. fresh lemon juice
2 tsp. white wine vinegar
4 Tbsp. olive oil
Salt and pepper to taste
2 hearts of romaine
8 radishes
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Tender palm hearts — salads, vegan ceviche, gratins
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Tender palm hearts — salads, vegan ceviche, gratins
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Whisk together lemon zest, lemon juice, white wine vinegar and salt and pepper to taste; then whisk in olive oil until emulsified. Tear enough romaine into bite-sized pieces to measure about 8 cups. Cut radishes into julienne strips. Toss romaine and radishes with lemon vinaigrette.