French Gem Salad
Ingredients
For the salad:
3 small-medium heads gem lettuce
3 small radishes
2 eggs
2 tbsp bread crumbs
1 tbsp salted butter
For the dressing:
1/2 cup olive oil
1/2 cup ketchup
3 tbsp honey
3 tbsp apple cider vinegar
2 tbsp onion, shredded
3/4 tsp salt
1/2 tsp celery seed
1/4 tsp ground pepper
Method
For the dressing:
Add the olive oil, ketchup, honey, vinegar, onion, salt, celery seed, and pepper to the base of a blender or food processor. Bled on high for 1-2 minutes or until the dressing is smooth and creamy. Set aside or store it in the fridge if you are making it ahead.
For the salad:
Slice the very ends off each lettuce head and pick apart the leaves, leaving them whole. Give the lettuce a quick wash if needed and lay the pieces out to dry.
Fill a small pot with water and place the two eggs in, the water should just cover the top of the eggs. Place on medium heat and bring to a boil. Once boiling, boil for 4 minutes. After 4 minutes place the eggs into a bowl with ice water to cool.
While the eggs are cooling, Add the 1 tablespoon of butter to a small sauté pan and melt it completely. Once the butter has melted, add in the bread crumbs and toast until golden and fragrant. Very thinly slice all three radishes and set aside.
Once all the components are ready, peel the eggs and slice them into quarters. Assemble the salad by placing the lettuce into a large bowl and lightly salting the leaves. Drizzle on the dressing and top with the egg, radish, and toasted bread crumbs. Serve right away and enjoy!
Notes
A very nice salad to add to your rotation. All the components of this salad can be prepped ahead and assembled later. Enjoy!
