Radish and Apple Salad in Butter Lettuce Cups
This salad is delightful. Sweet, savory and crunchy in a fun, edible cup — eat this salad like a taco. You could add some nuts for extra crunch and texture, and make it into the main meal.
Prep Time: 15 minutes
Serves: 4 sides or 2 main dishes
4 radishes, thinly julienned, about 1/8″ thick and 1″ long
1/2 Granny Smith apple, thinly julienned, about 1/8″ thick and 1″ long
1 lemon, zest and 2-3 teaspoons juice
3-4 tablespoons extra virgin olive oil
1 teaspoon honey, more or less to taste
1/2 teaspoon fine sea salt, or to taste
2-3 oz. soft goat cheese, optional
1 head butter lettuce, red or green, outer most leaves separated but left whole
Medium to large bowl
Wash and dry the butter lettuce and separate the leaves, keeping each leaf intact. These will be your cups. I like to stack them in a bowl for serving. Two to four leaves per person, depending on the size of the leaf and if it’s a side dish or appetizer.
Thinly julienned the 4 radishes into 1/8″ thick by 1″ long matchsticks. Thinly julienned the 4 apples into 1/8″ thick by 1″ long matchsticks. Set aside.
In the bowl zest and juice the lemon, using about 2-3 teaspoons of juice. Add in 1 teaspoon honey, 1/2 teaspoon fine sea salt, and 3-4 tablespoons extra virgin olive oil. Whisk vigorously to combine.
Add the julienned radishes and apples to the dressing in the bowl. Toss to coat. Season to taste and add more salt, lemon juice, or olive oil if needed. Add in the 2-3 oz. of soft goat cheese if using.
Serve the salad with the butter lettuce along side. Use the butter lettuce as cups. Spoon the salad into the lettuce cups and eat like tacos.