Arugula, Butter Lettuce and Radish Salad with Walnut Vinaigrette

This is a simple and delicious salad.  I love the unusual way the grated radishes are presented on the plate.  They become so much milder this way too.  It is a great salad along a rich stew like the Cassoulet I serve it with this week.  I hope you enjoy it.

Serves 8

½ teaspoon Dijon mustard

3 tablespoons sherry vinegar

4 tablespoons extra-virgin olive oil

3 tablespoons walnut oil

Salt and freshly ground black pepper to taste

1 head butter lettuce, washed and trimmed

4 ounces baby arugula

1 pound red radishes, washed and trimmed

8 large mushrooms, cleaned, stems trimmed, and sliced

            In a medium bowl, whisk together the mustard and vinegar.  Whisk in the oils and season to taste with salt and pepper.  Cover and refrigerated until needed.

            Using a food processor fitted with a grating disk, shred the radishes. 

            Form the butter lettuce into 8 cups and place on in the center of each salad plates. 

Divide the arugula among the lettuce cups and top with some mushroom slices.  Sprinkle the grated radishes in a ring around the salad on the rim of the plate.

            The salads may now be covered with film wrap and refrigerated for 2 to 3 hours before serving. 

            Whisk the dressing vigorously and spoon evenly over each salad.  Serve immediately.

            

Oatmeal Cranberry Cookies with Bittersweet Chocolate

Just in time for Valentine's, I wanted to share something sweet with you... These cookies are perfect and satisfying.  They were given to me last year for my birthday by a wonderful baker and friend.  Hers didn't look like these and even though I have now made the recipe several times, I still can't replicate them!  I think she used more chocolate than called for and it turned the cookies more into a Florentine than an oatmeal cookie...  Nevertheless, they are fantastic.  This recipe makes 40 medium-size ones but you can vary the size as needed.  They are just sweet enough, chewy enough and crunchy enough.  And because they come from a Cooking Light magazine, you even feel healthy eating them!  Enjoy and have a wonderful Valentine's Day!

3 ounces all-purpose flour (about 2/3 cup, lightly spooned)

3 ounces whole-wheat flour (about 2/3 cup, lightly spooned)

3 cups old-fashioned rolled oats

2 teaspoons baking soda

1 teaspoon kosher salt

12 tablespoons unsalted butter

1 ½ cups packed light brown sugar

2 cups dried cranberries

2 teaspoons vanilla extract

2 large eggs, lightly beaten

3 ounces bittersweet chocolate, coarsely chopped

            Preheat the oven to 350ºF.  Combine the flours and rest of dry ingredients in a large bowl.

            Melt the butter in a small saucepan over low heat.  Remove from the heat; add the brown sugar, stirring until smooth.  Add the sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.  Add the cranberries, vanilla and eggs; beat until combined.  Fold in the chocolate.  Drop dough 2 inches apart onto baking sheets lined with parchment paper.  Bake for 10-12 minutes.  Cool on pans for 3 minutes and remove to a rack to cool.