Spring Salad with Radish and Dill

thegourmetgourmand.com
serves 4
Ingredients

• 4 oz mixed greens, washed and dried (I used a combination of buttercrunch lettuce, frisee, and young radish greens, but feel free to use what you have on hand. A peppery green like arugula would probably work well).
• 5-6 radishes, shaved (use the freshest you can find)
• 1 large carrot, ribboned

Vinaigrette Ingredients

• Zest of 1 lemon
• Juice of 1 lemon (about 1/4 cup)
• 1/3 cup extra virgin olive oil
• 2 teaspoons dijon mustard
• 1 tablespoon fresh dill, roughly chopped
• 1/4 cup thinly sliced sweet onion (I recommend Vidalia)
• 1/8 teaspoon salt
• 1/2 teaspoon sugar
• Freshly cracked black pepper, to taste

Preparation​​​​ ​

• Start by preparing the vinaigrette. Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance.
• In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving.
• Finish with freshly cracked black pepper, to taste.

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