Monday, May 24, 2010

Baby gem, radish and goat’s cheese salad

Serves 4

Farmer's markets, plenty of them out there, and while I'm not so sure if the love of them is waning a little, but if you want to keep in touch with your seasons, there are few better places to hang out. Presently I'm totally spoilt in that if I'm prepared to do a bit of legwork, I now have 4 days out of 7 where I can shop this way at different markets, ensuring the whole sustainable thing is being kept in check, while keeping it as fresh and local as I possibly can. Yestrday morning I wandered down to Dupont Circle market here in DC and in amongst the late apples and early rhubarb, an abundance of spring leaves and vegetables have come up for air. This is what took my fancy and made the perfect Sunday night supper with little fuss and even less effort.

1 large baby gem lettuce
40g watercress (picked weight)
20g pea shoots
6 fat radishes, sliced
5 spring onions, thinly sliced
Half a small bunch of dill
80g goat’s cheese, cut into small cubes

For the vinaigrette
50ml good quality white wine vinegar
1 tsp Dijon mustard
250ml groundnut oil
Salt and pepper

Pick and wash all the salad leaves and set aside.

To make the vinaigrette, mix the vinegar with the mustard, and then slowly add the oil while whisking vigorously or blending with a hand blender.

Season to taste with salt and pepper.

Dress the salad leaves with about 2 tblsp of the vinaigrette, toss together with all the other ingredients and serve pronto.

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