Thursday, June 19, 2014

AN "AU REVOIR" SPRING SALAD


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

Ingredients:

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.

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