Friday, May 26, 2017

Tanimura & Antle Lettuce with Blueberries & Radish





Fresh, colourful, and healthy, this vibrant salad with sweet wild blueberries, crunchy cucumber, peppery radishes and medley of Tanimura & Antle Artisan lettuce, makes a lovely heart-smart mixed salad to accompany an lean entrée of grilled fish, chicken or seafood. Tossed with a luscious lemony vinaigrette, the flavours come alive for a beautiful and satisfying summer mélange.



Tanimura & Antle Artisan Lettuce with Blueberries, Cucumber & Radish
Serves 2

Tanimura & Antle Artisan Lettuces: Gem and Tango lettuce blend
1/4 English cucumber, sliced and quartered
1/3 cup blueberries
6 baby radishes, trimmed and halved

Lemon Vinaigrette: 
1 tsp Dijon mustard
1/8 cup olive oil
1 garlic clove, minced
1 tsp fresh squeezed lemon juice
Maldon salt and fresh ground black pepper to taste


Prepare the vinaigrette by combining all of the ingredients into a food processor or small bow, and blend until emulsified, then set aside. Wash and dry each all of the lettuce and tear into smaller bite-size pieces. Top with the quartered cucumber, chopped radishes and blueberries, then drizzle and toss with the vinaigrette. Sprinkle with a pinch of Maldon salt to finish.