Locanda Salad Vgf Recipe

Prepare lettuce

Trim root end from butter lettuce, separate leaves, rinse thoroughly under cold water to remove grit. Spin or pat dry and chill briefly so leaves are crisp. Tear larger leaves into bite-sized pieces, leaving smaller leaves whole.

Slice watermelon radish

Peel the watermelon radish if desired. Using a mandoline or sharp knife, slice into 1/8-inch (3 mm) rounds for color and texture. If rounds are large, quarter them.

Segment oranges

Cut off top and bottom of each orange. Following the curve of the fruit, slice away the peel and white pith. Hold over a bowl and cut between membranes to release individual segments (supremes). Reserve any juice for the vinaigrette if desired (about 1–2 tbsp).

Prepare artichoke hearts

If using jarred marinated artichoke hearts, drain well and pat dry. Cut larger pieces into halves or quarters so they’re bite-sized.

Toast Marcona almonds in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove to a plate to cool. Crumble the goat cheese into small chunks or use a spoon to form quenelles.

Whisk the champagne vinegar, minced shallot, Dijon mustard, and honey together in a small bowl until combined. Slowly drizzle in the olive oil while whisking vigorously to emulsify. Season with salt and freshly ground black pepper. Taste and adjust balance—add reserved orange juice for brightness or more honey for sweetness. The vinaigrette will yield roughly 3/4 cup, enough for 6–8 servings.

Alternatively, combine all vinaigrette ingredients in a jar, secure the lid, and shake vigorously until emulsified.

In a large mixing bowl, gently toss the butter lettuce with about half of the champagne vinaigrette to lightly coat the leaves. Add more vinaigrette as needed to taste, but avoid overdressing.

Arrange the dressed lettuce on a serving platter or divide among 4 plates (serving suggestion). Evenly distribute the artichoke pieces, orange segments, and watermelon radish slices over the greens.

Scatter toasted Marcona almonds across the salads, then dot or crumble the goat cheese over the top.

Finish with a light sprinkle of sea salt flakes and a touch of freshly ground black pepper. Serve immediately so lettuce remains crisp.