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Spring Salad With Radishes, Herbs, and Greens

Serves four

5 to 6 whole radishes, scrubbed and trimmed, thinly sliced

4 to 6 spring onions, trimmed and thinly sliced or 1 bunch scallions, sliced

About 1/4 cup fresh dill leaves

About 1/4 cup fresh parsley leaves

About 1/4 cup fresh mint leaves, torn if large

2 cups Baby arugula or watercress leaves

About 2 cups or more green lettuce leaves, torn into bite sized pieces

Salad dressing;

1 shallot, minced

1 teaspoon Dijon mustard

2 teaspoons white wine vinegar

About 1/3 cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

About 1/4 cup fresh mint leaves, chopped

To prepare:

For the salad dressing, in a small bowl, add shallots, mustard, vinegar, and slowly whisk in oil until blended.   Add salt and pepper. Taste and adjust the seasonings. Stir in mint leaves and set aside.

In a bowl, add radishes, onions, dill, parsley, mint, arugula, and lettuce and mix well.

Just before serving, drizzle only enough dressing over the salad until the greens and radishes glisten.   Taste and adjust the seasonings.