½ pound field greens or mixed lettuces
4 radishes, shaved thinly
¼ cup Lemon-Garlic dressing (recipe follows)
¼ cup shaved Grana Padano cheese
Sea salt and freshly ground pepper
1 tablespoon Dijon mustard
1 egg yolk
1 whole egg
1 tablespoon red wine vinegar
2 white anchovy filets
¼ cup lemon juice
1 cup grated Grana Padano cheese
1 cup extra virgin olive oil
Salt and pepper
- Toss in large mixing bowl.
- Season and serve.
- Place all ingredients, except olive oil, in blender. Blend until smooth. With blender running, drizzle in oil.
- Season to taste.
Note: If dressing gets too thick, add a little cold water to adjust consistency.
- from Chef Dylan Fultineer of Rappahannock, Richmond, VA