Radish & Baby Lettuce Salad Recipe

Prep Time: 10 minutes

Cuisine Type: New American

Category: Side Dish

Recipe Source:  Kate McMillan

Yield: 10–12 servings

Summary:

Baby lettuces are so delicate and perfect in the spring, and this gorgeous salad is the perfect accompaniment to an Easter brunch. Choose any lettuces you can find, including baby gem, arugula, baby spinach and baby red leaf. You may find a salad mix at your market labeled mesclun, which is a mixture of baby lettuces.

Ingredients:

Salad Ingredients:

• 10 ounces baby lettuces, about 10 packed cups
• 1 large carrot
• 3 red radishes
• 1 watermelon radish
• 1 fennel bulb, fronds intact

Lemon Shallot Vinaigrette Ingredients:

• 2 tablespoons finely minced shallots
• 1 tablespoon Dijon mustard
• ½ small clove garlic, minced
• 3 tablespoons fresh lemon juice
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ⅓ cup extra-virgin olive oil

Directions:

Spread the baby greens onto a large Platters. Using a vegetable peeler, cut ribbons from the carrot and scatter on top of the greens. Using a mandoline, thinly slice all of the radishes and arrange on the platter.

Trim the fennel, reserving several fronds, and cut the bulb in half lengthwise. Using a sharp knife or the Mandoline, thinly slice the fennel and add it to the salad. Scatter several fronds all over the salad.

To make the dressing, in a mixing bowl stir together the shallots, Dijon mustard, garlic, lemon juice, salt and pepper. Whisk in the olive oil until combined.

When ready to serve, drizzle dressing over the salad, to taste.

Notes:

You can also add to this salad: peas, feta, goat cheese, almonds or walnuts.

You can make this dressing up to 5 days in advance.

Use a platter for salads when you want to display all the pretty colors.