Kevin Dunn's Strawberry Radish Salad

"The taste explodes in this fabulous salad. One of my former teachers said that food should excite every part of your palate. This salad does just that. The combination of the acidity with the sweet stimulates all of the flavors." - Chef Kevin Dunn.

Recipe Ingredients:

Lemon Vinaigrette:
2 lemons, zested
3 shallots, minced
2 garlic cloves, minced
1 tablespoon champagne vinegar
3/4 cup extra virgin olive oil
3/4 cup vegetable oil
6 tablespoons fresh lemon juice
1 tablespoon chopped chives
3 tablespoons Splenda® Granulated No Calorie Sweetener
Salt and ground black pepper

Salad:
1 pint strawberries, stemmed and quartered
2 oranges, cut into segments, reserving juices
6 radishes, sliced paper-thin
1 lemon, juiced
3 scallions, sliced diagonally
3 tablespoons Splenda® Granulated No Calorie Sweetener
2 heads Belgian endive
1 teaspoon Splenda® Granulated No Calorie Sweetener
Salt and ground black pepper
4 ounces mesclun greens

Cooking Directions:

1. For Vinaigrette: Pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
2. Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and Splenda® Granulated Sweetener. Salt and ground black pepper to taste.
3. For Salad: Combine the strawberries, orange segments, radishes, lemon juice, scallions and 3 tablespoons Splenda® Granulated Sweetener in a large bowl; let stand 15 minutes.
4. Separate endive into individual leaves; place in a large bowl. Combine 2 tablespoons Lemon Vinaigrette and 1 teaspoon of Splenda® Granulated Sweetener; drizzle over endive, tossing to coat. Season with salt and pepper to taste. Arrange leaves in a star pattern around the rim of salad plates.
5. Place mesclun greens in a large bowl; drizzle with 3/4 cup Lemon Vinaigrette, tossing gently. Salt and ground black pepper to taste. Place mesclun greens in center of salad plates. Top with marinated strawberry mixture. Serve immediately.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 600; Calories from Fat: 510; Total Fat: 56g; Saturated Fat: 8g; Cholesterol: 0mg; Sodium: 180mg; Total Carbs: 26g; Dietary Fiber: 10g; Sugars: 8g; Protein: 4g.

Exchanges per Serving: 1 Fruit, 1/2 Starch, 4 Fats.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.