Spring Lettuce Salad
The dredges of the last jar of pickles from the previous summer combined with a spoonful of mayo makes a delightfully tangy and creamy dressing to be used on a myriad of vegetables throughout the season.
Ingredients
1 bag salad mix
1 bunch radish
1/2 loaf bread
2 oz butter
1/4 C pickle liquid (from any not sweet pickle in your fridge)
1/4 C mayo
Method
- Wash and dry the lettuce
- Cut the radishes into thin rounds
- Cut the bread into cubes
- In a large frying pan, melt the butter and fry the bread to make croutons
- Combine the pickle liquid with the mayo
- Dress the greens with the dressing seasoning with salt and pepper
- Transfer to a serving platter
- Scatter the radish rounds and croutons on the top and serve
