MESCLUN VINAIGRETTE WITH SHAVED EASTER EGG RADISHES OVER GRILLED SOUR DOUGH BREAD WITH TRUFFLE BUTTER
The mesclun and radishes are from Equinox Farm. We make the maple dijon dressing in-house, of course; it’s available at our gift shop, but you can easily make your own. The bread we use is from Richard Bourdon’s Berkshire Mountain Bakery.
Truffle butter is not essential, but it definitely adds a wonderful flavor dimension. It’s also great in risotto, scrambled eggs, on a grilled steak . . . I could go on and on. Do yourself a favor and keep it on hand. With a little imagination, you’ll find ways to use it up long before the expiration date. Truffle butter is available on-line from dartagnan.com, deandeluca.com and others, and will last refrigerated for a couple of months.
The ingredients should be prepared and brought together just before serving. It will only take a couple of minutes. Slice the bread rather thick and grill or toast. Meanwhile, toss the mesclun with vinaigrette dressing. Slice or shave the Easter Egg Radishes. Include some in with the mesclun, but reserve some to shave on top of the composed plated salad. We use a mandoline slicer and shave the radishes very thin. (The mandoline is a great kitchen tool with a razor-sharp blade requiring careful handling.) When the bread is finished grilling, butter liberally with truffle butter; this should be done just before serving.
Place a slice of the grilled and buttered bread on each salad plate. Compose a serving of dressed mesclun on the grilled bread. Then arrange shaved radishes in top. That’s it, your done.