Red leaf lettuce
Radishes
As part of our second CSA share, we got a large head of gorgeous red leaf lettuce that we weren’t quite sure what we wanted to do with. Usually we only eat red leaf lettuce with Korean food, wrapped around pieces of grilled bulgogi or marinated pork. Since we didn’t have any on hand (H-Mart has really good pre-marinated meat that’s relatively cheap), we decided to make a simple salad with lettuce, beets, and goat cheese.
To make the salad dressing, I combined equal parts balsamic vinegar and olive oil, seasoned with salt and pepper, then added a dollop of mustard to make the dressing thicker. I blended it all together in my handy knock-off magic bullet, then tossed it with the washed and chopped red leaf lettuce.
I piled the lettuce onto plates, then topped them with slices of canned beets. Some people might scoff at using canned beets, but I think they have good flavor and are super convenient. No mess, no fuss. On top of the beets, I added crumbled bits of soft goat cheese. To contrast the sweetness of the balsamic vinaigrette and the beets, I thinly sliced some CSA radishes and added it to the salad for some crunch and slight bitterness.
Red leaf lettuce tossed with balsamic vinaigrette, topped with beets, goat cheese, and radishes
It was a hearty salad, and although it was vegetarian, we still felt full afterward. It’s rare for us to not miss meat, but this was a great combination of flavors and textures. I could definitely eat this salad again and be satisfied!
