Welcome back to our semi-weekly column, Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at peas, and today we're making a big, bright salad with Boston lettuce and radishes.
Bright, soft Boston lettuce is a member of the butterhead lettuce family (as opposed to crisphead), so named because its members taste, well, soft and buttery. Boston heads have wide, floppy leaves and a sweet, tender taste that makes them perfect for eating raw. It's a fragile vegetable that wilts quickly, so try to eat it shortly after purchase or keep it in a perforated bag in the crisper. Bonus: it contains lactucarium, which has effects similar to those of opium. Crisp, peppery radishes come in many shapes, sizes and colors. In the summer, mild, oblong French Breakfasts (red and white) and classic red Cherry Belles are popular—just be sure to trim the greens off the top before storing, because the leaves will turn slimy fast.
We spoke to Chef Kurt Gutenbrunner of Wallse, a perennial West Village favorite for its seasonal, modern take on Viennese cuisine about how to maximize the flavor in these simple ingredients: “This is a relatively straightforward but elegant salad featuring two market- driven vegetables, Boston lettuce and radishes, which are nicely complemented by the nuttiness of the pumpkin seed oil and textural contrast of the seeds themselves," Gutenbrunner says. "Consider this recipe for both a weekday dinner or even a first-course for a casual summer dinner party.”
Wallse's Kurt Gutenbrunner's Boston Lettuce Salad with Radishes, Pumpkin Seed Oil and Lemon Vinaigrette
For the salad:
3 heads of Boston lettuce
4 radishes
½ cup pumpkin seeds
6 tablespoons pumpkin seed oil
For the lemon dressing:
¼ cup lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
ground pepper to taste
½ cup extra virgin olive oil
For the salad:
Cut the root end of the lettuce off and discard, then gently wash the lettuce in tepid water and spin dry. Wash then slice the radishes thinly then store them in cold water so they don‘t start to wilt. In a medium sauté pan over medium heat toast the pumpkin seeds until they are golden brown and you can start to smell an aroma. (There is no need to toast the seeds in oil or butter because they already contain enough natural oils that will be released in the heating process.) When the seeds have color, place them on a paper towel-lined plate to cool and season with salt and pepper.
For the lemon dressing:
In a large bowl, whisk together the lemon juice, mustard, salt and pepper. While whisking, slowly drizzle in the olive oil until the dressing is emulsified.
To assemble the salad:
Place the lettuce in a large bowl then drizzle the lemon vinaigrette over it. Season with salt and pepper then toss. The lettuce should be lightly coated but not wet (you may not need to use all of the vinaigrette). Drain the radishes, pat dry with a paper towel then scatter them at the base of the salad. Sprinkle the pumpkin seeds over the salad then drizzle the pumpkin seed oil.
