The balance of oil to vinegar is generally one of the distinguishing features of a classic French dressing, where it is often assumed as a ratio of 6 to 1, compared to the more astringent version I prefer to make of 3 to 1. Of course it is down to personal opinion and like with any dressing it is important to taste as you go along. What I love about this rather simple salad is the warm potatoes soak up the tangy mustard oil and the radishes and lettuce leaves are left glossy and gleaming. Good as a supper in itself or as a side dish to grilled meats or fish.
800g of baby potatoes
1 large bunch of radishes, leaves and stalks removed
4 heads of baby gem lettuce, broken into leaves
1/2 onion, very finely sliced, optional
For the dressing:
6 tablespoons of extra virgin olive oil
1-2 tablespoons of white wine vinegar
1 heaped teaspoon of Dijon mustard
1 garlic clove, finely chopped
Sea salt and ground black pepper
Place the potatoes in a pot and cover with cold water. Cover with a lid and place over a high heat. Bring to a steady simmer and cook for 12-15 minutes until the potatoes are still slightly firm but tender enough to be easily pierced with a fork.
While the potatoes are cooking prepare the rest of the ingredients.
Whisk together the ingredients for the salad dressing, adjusting to your taste.
In a large bowl combine the radishes, onion slices (if using) and lettuce leaves.
When the potatoes are cooked, drain in a colander under cold water. As soon as the potatoes are just cool enough to handle, slice in half and add to the radishes and lettuce leaves.
Pour over the dressing and toss until the salad is evenly coated.
Serve straight away.