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