Fire and Iceberg Salad (Kopie)

*****
Ingredients
½ clove garlic, finely grated
1 teaspoon tomato paste
1 teaspoon sweet paprika
½ teaspoon smoked paprika
1 tablespoon honey
2 tablespoons red or white
wine vinegar
1 tablespoon fresh lemon juice
7 tablespoons extra-virgin
olive oil
¹/8 teaspoon cayenne pepper, or
to taste
Fine sea salt and freshly ground
black pepper
½ cup (2 ounces) walnut halves
or pieces
1 tablespoon salted butter
½ large head (1 pound) iceberg
lettuce, outer leaves removed
1 small head (7 ounces)
radicchio
1 light green celery heart, thinly
sliced
4 ounces blue cheese, crumbled
Note: For perfect crispness, let
each person drizzle the dressing over
his or her own salad. Tossing the
iceberg with the dressing before it
reaches the table causes the lettuce
to wilt.

At my child’s preschool they sometimes serve miniature piles of torn
iceberg lettuce tossed with French dressing. I can understand why: The
crunch is fun and the dressing candy-sweet.
When made at home, where you can control the sugar and add
some heat and smoked paprika, French dressing is a more interesting
concoction. I like it spicy, because I find that a little chile fire goes a
long way toward igniting the cold crisp heart of the iceberg. Ripped
radicchio—raging pink—adds color and maturity.
Serves 6 to 8
For the dressing, combine the garlic, tomato paste, both paprikas,
honey, vinegar, and lemon juice in a small bowl, and stir to
combine. Whisk in 6 tablespoons of the olive oil. Season with
the cayenne, ¼ teaspoon salt, and ¹/8 teaspoon pepper. Pour the
dressing into a small pitcher for serving at the table.
To toast the walnuts, combine them with the remaining
1 tablespoon olive oil and the tablespoon of butter in a small
skillet set over medium-low heat. Season with salt and pepper.
Cook, tossing regularly, until the walnuts are fragrant and have
turned golden brown, about 5 minutes. Let the nuts cool.
Tear the iceberg lettuce and the radicchio into bite-size
pieces, and combine in a large salad bowl. Add the celery and
the walnuts (cooking fat and all), and toss to combine. Sprinkle
the blue cheese over the top and serve immediately, passing the
dressing alongside.

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