Spring Salad with Carrot Ribbons and Watermelon Radish
Serves 6
Celebrate spring with this colorful salad full of crunch!
Ingredients
SALAD
- 2 carrots (peeled)
- 1 watermelon radish (peeled)
- 1 cup sugar snap peas
- 6 cups baby lettuce greens (about 6 ounces)
- 1 cup pea shoots
VINAIGRETTE
- 1 tablespoon minced shallot
- 1 tablespoon finely chopped fresh basil leaves
- 1 tablespoon finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh mint leaves
- 1/4 cup sherry vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon Kosher salt (plus more to taste)
- Pepper (to taste)
Optional Ingredients
- Shaved ricotta salata cheese
Directions
- All components of this salad can be made a day ahead and kept in refrigerator. Assemble just before serving.
- Fill two medium bowls with ice water. Run a vegetable peeler down the length of each carrot. Place carrot ribbons in one bowl of ice water. Cut watermelon radish in half. With a mandolin or sharp knife, cut into thin slices, about 1/8-inch thick. Place radish slices in other bowl of iced water. Set aside.
- With a small knife, trim top of each snap pea and pull off tough string that runs the length of the pea. Cut peas on a diagonal into 1/4-inch slices. Set aside.
- Make vinaigrette: In a small bowl, combine shallot, herbs, and vinegar. Slowly drizzle in olive oil while constantly whisking. Season with salt and pepper, to taste.
- To serve, drain carrot ribbons and radish slices. Pat dry on a clean towel. In a large bowl, combine salad greens, pea shoots, snap peas, and radish. Add vinaigrette and toss gently. Top with carrot ribbons and ricotta salata, if desired.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 140
- Fat: 13.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 120.0 mg
- Carbohydrates: 6.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 3.0 g
- Protein: 1.0 g