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Spring Salad with Citrus Vinaigrette

This is a tender, delicate salad, perfect for the first real day of spring. Any mix of attractive, soft-leafed lettuces will do. Don't substitute different flowers unless you are sure your choices are edible.

  • Servings: 6

Source: Martha Stewart Living, Spring 1991

Ingredients

  • 1 tablespoon fresh grapefruit juice
  • 1/2 tablespoon champagne vinegar
  • 4 tablespoons avocado oil
  • Salt and freshly ground black pepper
  • 2 handfuls perella
  • 2 handfuls radicchio caesar
  • 2 handfuls lollo biondo
  • 6 pansies
  • 6 nasturtiums
  • 6 borage blossoms

Directions

  1. Whisk together the juice, vinegar, and oil; season to taste. Toss greens with this dressing, and top with flowers.

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