• 10 -12 red radishes (or baby turnips) halved or 4-5 watermelon radishes quartered (watermelon radishes are significantly larger)
• 3 Tablespoons olive oil
• sea salt and pepper
• 6 cups lamb’s ear lettuce (mache)
• 1/2 cup toasted pine nuts
• 1/4 cup crème fraîche
• 2 Tablespoons water
• 3 Tablespoons finely chopped mint
Preheat oven to 400 degrees F (230 C). Place parchment paper onto a baking sheet then coat the radishes with 2 tablespoons of oil and season with salt. Roast in oven for 15 to 20 minutes until slightly caramelized and al dente. While the radishes are roasting, clean and dry the mache and place on a platter. Once the radishes are done, spread the radishes on top of the mache and sprinkle the toasted pine nuts. For the sauce, simply combine the crème fraîche, water, mint, and the rest of the olive oil – briskly whisk. Season with salt and pepper and drizzle all around. Drizzle the dressing on top of salad and serve immediately.
Yields: 4 servings
Photo: Stef Schwalb
Chef Shoshana Quint Bio
Shoshana Quint is a chef, teacher, and mother of four living on New York City’s Upper West Side. She graduated from Peter Kump’s New York Cooking School, the precursor to the Institute of Culinary Education, then trained and worked closely under the mentorship of celebrity-chef Jean-Georges Vongerichten. Shoshana worked as a line cook for three years, first at Jean-Georges’s JoJo Restaurant, then at his Mercer Kitchen in Soho. Later she served as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in the heart of Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes. In 2003, Shoshana moved with her husband to New York City. She currently caters small dinner parties and has been conducting private cooking classes in her home since 2010. Albariño is Shoshana’s go-to white wine for all seasons because of its versatility pairs to perfection with a variety of dishes and flavors from around the globe.