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Green Salad with Radishes and Manchego

A modern dinner party needs a traditional twist. Serve this palate-cleansing salad after the main course.

  • Servings: 6

Source: Blueprint, March/April 2007


  • 10 cups mixed small lettuce greens, such as Bibb, oak leaf, frisee, baby spinach, and red leaf (about 10 ounces total)
  • 4 radishes, ends trimmed
  • 2 ounces shaved manchego cheese
  • 2 tablespoons minced shallots
  • 2 tablespoons sherry wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil


  1. Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings. Cover with a damp paper towel and refrigerate.

  2. In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined.

  3. When you're ready to serve, toss the salad with the vinaigrette.


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