Becker House Salad (I)

Ingredients

• Hide ingredients for Megan’s Lemon-Dijon Dressing 1 Megan’s Lemon-Dijon Dressing (opens in new tab) Megan’s Lemon-Dijon Dressing
  • ¾ cup extra-virgin olive oil
  • (Finely grated zest of 1 lemon)
  • ¼ cup plus 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced or grated on a rasp grater
  • ½ teaspoon salt
  • ½ teaspoon black pepper

  Sub-recipe steps

  1. Combine in a pint jar with a tight-fitting lid: ¾ cup extra-virgin olive oil; (Finely grated zest of 1 lemon); ¼ cup plus 1 tablespoon lemon juice; 2 teaspoons Dijon mustard; 1 garlic clove, minced or grated on a rasp grater; ½ teaspoon salt; ½ teaspoon black pepper
  2. Shake vigorously to combine.
• 1 head butter lettuce, washed, dried, and torn into bite-sized pieces
• 4 radishes, thinly sliced
• ¼ cup minced chives
• ¼ cup parsley leaves
• Hide ingredients for (Browned or Buttered Bread Crumbs) 1 (Browned or Buttered Bread Crumbs) (opens in new tab) (Browned or Buttered Bread Crumbs)
  • 4 tablespoons (½ stick) butter, olive oil, or a combination
  • (1 or 2 garlic cloves, lightly smashed)
  • 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
  • ½ teaspoon salt

  Sub-recipe steps

  1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
  2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
  3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
  4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.