6 radishes, washed, scraped, and cut in thin slices
1 Additional round radishes, for garnish (cut to represent tulips)
1 French Dressing (see original book, p. 268)
Instructions
1. Prepare and arrange the lettuce as directed for Dressed Lettuce (following Farmer's base recipe for that preparation).
2. Scatter the six sliced radishes between the leaves of the arranged lettuce, distributing them evenly so each serving receives some.
3. Garnish the salad with round radishes that have been scored and peeled back to resemble tulip blossoms (technique described on p. 268 of the original volume).
4. Dress the salad: drizzle French Dressing over the top just before serving, or pass it at the table. The lettuce leaves should be lightly coated and glistening but not pooled with dressing, 1-2 minutes before serving is ideal so the leaves do not wilt.
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