I’m on a Patricia Wells kick! I love her recipes simple, quick and delicious!! Nothing better than radishes and butter – those French are so smart.
1 head of butter lettuce, torn
1 bunch of radishes, sliced thin, freshest leaves reserved
2 TBSP butter
zest of 1 lemon
4 slices of rye bread
1/4 c creamy lemon chive dressing (below)
Slice 1/4 of the radishes into narrow stirps. Mince the leavers.
On a small plate mash the butter, lemon zest and 1/4 tsp salt. Add radish strips and leaves, mash together. Spread on rye bread.
In a large bowl toss lettuce and radishes with dressing.
Serve with rye tartines.
Serves 2 – 4. 5 WW PP
Creamy Lemon Chive Dressing
2 TBSP lemon juice
1/2 tsp sea salt
1 c half and half
1/2 c minced fresh chives
Combine in a small jar and shake to combine.