Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.
Baby Lettuce Salad with Radishes
1 cup thinly sliced radishes, trimmed
¾ tsp. salt
¼ tsp. sugar
1 lemon, quartered
4 cups arugula, mesclun or spring mix
1 tsp. olive oil
4 Tbsp. shredded Parmesan
¼ cup sliced almonds/other favorite nuts
(Toast in a dry skillet over medium-low heat until fragrant and lightly browned.
Shake the pan to avoid scorching. Cool completely before using.)
In a small bowl, toss sliced radishes with 1/2 teaspoon salt, 1/4 teaspoon sugar and juice of 1/2 a lemon. Let sit for 5 minutes. Place the arugula in a separate bowl. Squeeze juice from 1/4 lemon over the greens, drizzle with oil and sprinkle with 1/4 teaspoon salt; toss to incorporate.
Season to taste with more lemon juice, oil and/or salt. Divide the arugula mixture between dinner plates, mounding each portion in the center. Sprinkle nuts on top. Arrange sliced radishes over each mound of greens, and scatter cheese over each portion.
By Lori Ross, Southern Boating March 2018
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