Field Greens with Shaved Radishes, Lemon-Garlic Dressing, and Grana Padano

Photo by Keiran Wagner

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4 servings

  • 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
  • Lemon-Garlic Dressing
  • 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
  1. Toss in large mixing bowl.
  2. Season and serve.

Lemon-Garlic Dressing

  1. Place all ingredients, except olive oil, in blender. Blend until smooth. With blender running, drizzle in oil.
  2. 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

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