Description
Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing
Ingredients
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1/4–1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mixed dill, basil, and chives, divided (feel free to add in parsley, tarragon, lovage, mint or other tender herbs)
- 1/2 lb (4 good handfuls) tender green lettuces, and variety of greens such as sorrel, spinach, baby kale, arugula, raddiccio, tatsoi etc.
- 1 cup pea shoots or snap peas
- 1 cup fennel, thinly shaved or cut
- 4–6 radishes, thinly sliced (use different types for beautiful color!)
- 1 salad turnip, thinly sliced
Instructions
- Dressing: Finely chop 1/3 of the herbs. Whisk together with olive oil, lemon juice, salt and pepper.
- Salad: Place clean and dry lettuces and greens in a bowl. Toss with a couple tablespoons of the dressing and a pinch of salt (optional). Top the greens with pea shoots or peas, fennel, radishes, turnip and herbs.
- Drizzle with more dressing and a grind of pepper. Add any other enhancements and serve!
Notes
Serve immediately after adding the dressing, as it will start to wilt the salad if it sits too long.
We really recommend chives in the dressing, or you could use a teaspoon of minced shallots. You don’t want to over power it but a little bite is good!
Greens: Sweet pea shoots, young spinach, tender arugula, baby kale, lemony sorrel, and pungent dandelion and new mustard greens. A mix of what is available and fresh.
Herbs: dill, basil, and chives are the standbys. Feel free to add or replace with tarragon, mint, parsley, lovage, any tender fresh herb that you love. Lots of fresh herbs really make the salad!
Nutrition
- Serving Size: 1 cup
- Calories: 108
- Sugar: 1.9 g
- Sodium: 156.9 mg
- Fat: 7.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 10.3 g
- Fiber: 3.4 g
- Protein: 3.3 g
- Cholesterol: 0 mg