With the summer solstice rapidly approaching, I decided to pay homage to Spring, and all its fabulous produce. We've been eating this salad for the past few months, and figured I better share before it's too late. Simple yet delicious, this salad hits all the right notes -- fresh, crunchy, varied ingredients, and the most perfect vinaigrette -- the ideal side for any dinner. Though I could probably eat radishes every day, I am so pumped for summer and all the gorgeous fruit is has to offer. Pretty sure I experienced a strong dose of summer produce envy the other day.
AN "AU REVOIR" SPRING SALAD // serves 6
Adapted from Not Without Salt
1/2 head raddichio, roughly chopped
1/2 head red leafe lettuce, roughly chopped
10 radishes, sliced thinly
1 cup peas
1/4 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup pepitas, toasted and cooled
shallot vinaigrette //
6 T olive oil
3 T apple cider vinegar
juice from half a lemon
3 T finely chopped shallot (~2 shallots)
1 tsp dried oregano
pinch of sugar
s+p to taste
What to do:
Combine all the salad ingredients in a large bowl. Toss to combine.
Place the vinaigrette ingredients in a glass jar, and shake vigourously.
When ready to serve, dress to your taste, toss and serve immediately - no one (other then my sister) likes soggy, wilted lettuce.