Really Simple & Tasty Too #12 – Radishes

Bibb and Radish Salad With Buttermilk Dressing

Makes 4 servings

Hands-on-time: 15 minutes
Total time: 15 minutes

Shopping List:

  • 120 gr or 4 ounces country bread, cut into 3⁄4-inch pieces
  • 15 ml or 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 120 ml or ½ cup buttermilk
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 1 head Bibb or Boston lettuce, torn
  • 4 radishes, thinly sliced
  • 1 shallot, thinly sliced

TO MAKE:

  1. Heat oven to 200° C or 400° F.
  2. On a rimmed baking sheet, toss the bread with the oil and ¼ teaspoon each salt and pepper.
  3. Bake, tossing once, until golden, 7 to 9 minutes.
  4. Let cool.
  5. In a large bowl, whisk together the buttermilk, mayonnaise, parsley, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Add the lettuce, radishes, shallot, and croutons and toss to coat.
  7. Serve

Note: Don’t throw away stale bread—save it for making croutons, bread crumbs, or stuffing at a later date. Cut or tear the loaf into bite-size pieces and freeze in an air-tight container for up to 3 months.

ENJOY !

Amount Per Serving
Calories 213
Fat 13g
Sat Fat 2g
Cholesterol 5mg
Sodium 603mg
Protein 5g
Carbohydrate 19g
Sugar 4g
Fiber 2g
Iron 2mg
Calcium 86mg

PDF of this recipe: 20120920-Bibb-Radish-Salad

2 thoughts on “Really Simple & Tasty Too #12 – Radishes

  1. I love Boston lettuce, or red leaf and green leaf and the sweeter butter lettuces. But I don’t use dressing usually. I love the flavor of the leaves just as they are.

    Bread on the other hand, is a weakness of mine. My grandmother always made Panacotta out of stale bread. You put a big hunk of the hard Italian bread in a bowl and add salt and butter (we use Brummel & Brown butter substitute made from yogurt.) Heat some water and pour a little of that over it to soften. You just keep turning the bread or breaking it up with a fork until it’s soft. My grandmother used to jar figs and apricots, and she’d put a few spoonfuls of them over the warm moist bread and butter.

    Or, if we were sick, she would make the Panacotta with chicken broth, salt and butter.

    Have you heard of Clara, from Great Depression Cooking? She makes a Panacotta, but she uses olive oil instead of butter. There’s a vid of it on youtube.

    This can not possibly be a healthy lapband meal. But it is something cool to do with stale or hard bread.

    1. As for the Panacotta I haven’t tried that, but would be hard anyway since I rarely eat white bread.

      A normal portion is too much for me. I eat half of it, so I also eat half the calories. [The secret of my svelte figure… I wish]

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