Recipes Salads Green Salads Baby Lettuces with Radishes and Spring Herbs

Baby Lettuces with Radishes and Spring Herbs

Baby Lettuces with Radishes and Spring Herbs is rated 4.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6

Tender young lettuces, sliced radishes and fresh herbs are tossed with a simple vinaigrette to create a salad that captures the essence of spring.

Ingredients:

  • 1/4 cup (2 fl. oz./60 ml) Champagne vinegar
  • 1 1/2 tsp. fresh lemon juice
  • 1 1/2 tsp. Dijon mustard
  • 3/4 cup (6 fl. oz./180 ml) olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 4 heads assorted baby greens, such as red leaf lettuce, Little
      Gem lettuce, Bibb lettuce and radicchio, leaves separated
  • 3 watermelon radishes, very thinly sliced
  • 1/2 cup (1/2 oz./15 g) fresh herb leaves, such as parsley,
      chervil, dill and basil
  • 2 Tbs. finely chopped fresh chives
  • Buttered whole grain crackers for serving

Directions:

In a small bowl, whisk together the vinegar, lemon juice and mustard. Slowly whisk in the olive oil and season with salt and pepper.

In a large bowl, toss together the baby greens, radishes, herbs and enough vinaigrette to lightly coat. Sprinkle with the chives and serve immediately with buttered crackers. Serves 4 to 6.

Williams-Sonoma Kitchen

Rated 4 out of 5 by from Nice mix of greens I loved the salad in terms of the mix of greens with the herbs. The watermelon radishes give it an extra wow factor. The dressing was a little strong for my taste. I will make this again, but will use a balsamic vinegar dressing.
Date published: 2014-06-23
  • y_2017, m_3, d_27, h_1
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