← Back to Search Results
 Boston Lettuce and Radishes with a Dijon Caper Dressing Recipe-4114

Photo by: Joseph De Leo
Comments: 1


A salad is always a welcome start to a full meal, and this one is a real beauty. It’s colorful and packed with flavor and textures. The sliced radishes add a spicy bite and an extra crunch. The ingredients for this salad are in season all year round.

Yield: Makes 4 Servings


  • 1 large head Boston lettuce
  • 1 bunch radishes (about 8 medium radishes), thinly sliced, and some reserved for garnish
  • 1/3 cup capers, drained
  • 2 tablespoons finely chopped flat Italian parsley

For the dressing:

  • 1 clove garlic, pressed
  • 3 tablespoons olive oil
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • Juice from ½ lemon
  • 3 pinches of salt
  • 10 grinds of black pepper


Remove the leaves from the lettuce and discard any browned, wilted, or holey outer leaves as well as the bitter inner leaves. Wash and dry the good leaves (see Note).

To make the dressing: Mix all the ingredients together in a bowl or shake in a sealable container until fully incorporated.

In a large bowl, toss the lettuce leaves with the radish slices, capers, chopped parsley, and most of the dressing. Divide the salad among the serving plates.


Dave’s Take: To juice a lemon, squeeze one half of the fruit with one hand over a small bowl. Use the other hand to catch any seeds that fall out.

The easiest way to tackle the washing is to do it in a big bowl or in your sink. If you're going to use the sink, clean it out first really well with soap and warm water and be sure to rinse all the soapy water before you start. Put the stopper in the drain and fill the sink or bowl three-quarters of the way with cold water. Throw in the greens and swish them around in the water, letting any grit and dirt settle to the bottom. Scoop the greens into a colander and shake it to get rid of as much water as you can.

The best way to get greens really dry is with a salad spinner. (Cheap plastic ones go for under $15 and last as many years.) Cheap or expensive, they work the same way. The greens go in a basket that spins around when you turn or push a handle. If you don't have a salad spinner, don't fret. Just try this: Shake as much water off the greens as you can while they'e in the colander. Spread them out on a clean kitchen towel or on several sheets of paper towels and then roll them up loosely. You can store them just like that in the refrigerator until you need them.

© 2005 David Lieberman

Nutritional Information

Nutrients per serving (% daily value)

180kcal (9%)
555mg (23%)
19g (29%)
3g (13%)
4mg (1%)
85mcg RAE (3%)
10mg (16%)
32mg (3%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Dov Cole

    05.23.12 Flag comment

    I made this with fresh radishes from the garden, apple cider vinegar & no parsley, since that's what I had on hand, and it came out very nicely, a little sharp but very good. Then I added fresh tomatoes cut in small chunks & it was even better. I chunked up some mozzarella cheese and it made it a little too bland. Maybe next time I'll put less mozzarella in or try something sharper, maybe cheddar cheese(?) or even blue or gorgonzola. My teenaged son ate his right up & did not want cheese or tomato, so it's obviously fine the way it is. I just like to experiment.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
mom-a-licious Mom-a-Licious
by Domenica Catelli
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
desserts-4-today Desserts 4 Today
by Abby Dodge
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
amor-y-tacos Amor Y Tacos
by Deborah Schneider
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?