Recipes Salads Green Salads Baby Lettuces with Radishes and Spring Herbs

Baby Lettuces with Radishes and Spring Herbs

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.


  • 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


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