Author Notes
A simple green leaf lettuce, radish, and spring onion salad with a classic lemon vinaigrette. —Elizabeth Stark
Ingredients
- For the vinaigrette:
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1 tablespoon
minced spring onion
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1 tablespoon
freshly squeezed lemon juice, plus more to taste
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1/2 teaspoon
medium-grain German mustard
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1/4 teaspoon
sea salt
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2 tablespoons
extra-virgin olive oil
- For the salad:
-
1
bunch radishes, leaves trimmed to 1/4 inch and quartered
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sea salt
-
1
bunch green leaf lettuce, torn, any thick stems removed
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3
spring onions, minced (if there are flowers, halve them and reserve for garnish)
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ground black pepper
Directions
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In a small bowl, whisk the spring onion, lemon juice, mustard, and sea salt. Whisking, gradually add in the olive oil until it is emulsified into the dressing.
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Toss the radishes with a pinch of sea salt and set aside.
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Set half of the lettuce leaves in a large bowl and toss with 1 to 2 tablespoons of the prepared vinaigrette. Add the remaining leaves and toss with another 1 to 2 tablespoons vinaigrette.
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Toss the radishes with the remaining vinaigrette. Transfer the lettuce to a bowl or serving platter and scatter it with the radishes and spring onions just before serving. Finish with a pinch of sea salt, ground black pepper, and any reserved onion flowers.
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.
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