Chef’s Salad, Lemon-Sumac Vinaigrette

Ingredients

Preparation

FOR THE VINAIGRETTE

1. In a bowl or a jar, whisk together the lemon juice, lemon zest, sumac, garlic powder, honey, Dijon mustard, salt, and pepper.
2. Slowly drizzle in the olive oil while whisking to emulsify.
3. Taste and adjust seasoning if necessary. The vinaigrette should be bold and zesty enough to complement the soft flavours of the salad.

FOR THE SALAD

1. On a large serving dish, lay out the whole Boston lettuce leaves to create a leafy base.
2. Evenly distribute the shaved cucumber, fennel, and radishes over the lettuce.
3. Add the goat cheese and sprinkle the croutons on top.
4. Drizzle generously with the vinaigrette just before serving and garnish with fresh dill.
5. Encourage guests to pick up individual Boston leaves with toppings nestled inside and eat them with their hands—like a fresh, savoury lettuce wrap. Buon appetito!