I love a good salad. This one was a favorite of mine last spring, and I have been thinking about it all winter. I bought bunches of radishes at the farmers market last weekend and they have been calling to me from the crisper ever since. Finally I got around to slicing them into thin rounds, stepping out the back door for a handful of herbs, and shaking up a jar of dressing. Easy as that.
Here’s what this salad has going for it: Crunch. Salt. Zing. Tang. Every green salad is an opportunity, friends, and one that I hate to see wasted. So spend a few extra minutes, chop the herbs, make your own dressing. This salad is a nice reward. Green Salad with Radishes, Feta, and Fresh Herbs: Toss a head of torn lettuce with a few spoonful of coarse mustard vinaigrette (recipe below). Top with thinly-sliced radishes, crumbled feta cheese, and a generous handful of finely-snipped fresh herbs (I used mostly chives and parsley with small sprigs of thyme, lemon thyme, and oregano; you can use whatever you have handy).
Coarse Mustard Vinaigrette: Make dressing in a small jar by combining 3 Tb. olive oil, 2 Tb. white wine vinegar, 1 Tb. coarse mustard, 1 tsp. sugar, salt, and pepper. Put the lid on the jar and shake to emulsify. I always like to dip a lettuce leaf into my dressing to taste it–enough salt? More mustard? Good, you’re set.