Gem Lettuce With Crème Fraîche, Breakfast Radishes And Toasted Br

Recipe from the Tasting Table Test Kitchen

Gem Lettuce With Crème Fraîche, Breakfast Radishes And Toasted Breadcrumbs
No Ratings
Celebrate spring with our Test Kitchen's salad of gem lettuce with breakfast radishes and toasted breadcrumbs. Make it today!
Prep Time
Cook Time
to 10 servings, plus ½ cup extra dressing
Total time: 42 minutes
  • Breadcrumbs
  • ¾ cup fresh breadcrumbs
  • 1½ tablespoons extra-virgin olive oil
  • Dressing
  • ½ cup crème fraîche, at room temperature
  • ⅓ cup extra-virgin olive oil 
  • ½ cup loosely packed fresh basil
  • ½ cup loosely packed fresh tarragon
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons white wine vinegar
  • 2 teaspoons lemon juice
  • 4 oil-packed anchovy fillets, drained and coarsely chopped
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Salad
  • 8 heads of gem lettuce, leaves separated  or 4 hearts of romaine, leaves torn
  • 5 breakfast radishes, thinly sliced
  • Zest from one Meyer lemon
  • 1 teaspoon Aleppo pepper
  • ¼ teaspoon salt
  1. Toast the breadcrumbs: Preheat the oven to 350°. Toss the breadcrumbs with the olive oil and spread on a rimmed baking sheet. Transfer to the oven and cook, stirring occasionally, until golden brown, about 12 minutes. Set aside.
  2. Make the dressing: In a blender, combine the crème fraîche, olive oil, basil, tarragon, chives, vinegar, lemon juice, anchovies, garlic, salt and pepper and blend until well combined and smooth. Transfer to a bowl. If the dressing looks thick, whisk in 1 tablespoon of water.
  3. In a large bowl, gently toss together the lettuce, radishes, Aleppo pepper, salt and ¾ cup of the dressing until every leaf is evenly coated. Top with breadcrumbs and lemon zest and serve.
Rate this recipe