One of my greatest inspirations for developing recipes comes from the back of my refrigerator, in the leftover food from nights before that could use some love. Since my office is moving to a new location next week, I found myself in the right place at the right time, with bags full of leftover goodies as they cleaned out the refrigerator. Carting home three bags of groceries on the subway at rush hour is not something I’d recommend to anyone, but it was worth it for the loot I came home with: boxes of Tofu, ice cream, grilled chicken thighs, mushrooms, bags of kale, mint, and a roast leg of lamb. Once home, I immediately set to combining the most enticing of the loot, the leg of lamb, with the vegetables already in my refrigerator to make a hearty variation on one of my favorite salads.
Lamb and Radicchio Salad with Mint Pesto
1 head radicchio
1/2 head napa cabbage
3/4 lb boneless lamb leg, roast
20-30 mint leaves (roughly 1 package, stems removed)
1/4 cup plus 1 tablespoon olive oil, divided
3 tablespoon sherry vinegar
3 tablespoon honey
- Cut the radicchio in half, then slice into half-moons and place into a large salad bowl. Do the same with the napa cabbage, then toss until well-combined.
- Cut the lamb into 1/2-inch by 2-inch slices, then set aside. In a food processor, pulse the mint and 1 tablespoon olive oil until well-combined, and the mint is coarsely chopped. Use a pastry spoon to scoop the mixture out of the processor and into a small bowl, set aside.
- In a small bowl, whisk together the remaining ingredients into a light vinaigrette. Pour the vinaigrette over the salad and toss. To serve, plate the mixed salad with the sliced lamb on top, using the mint pesto as a garnish.