New This Month

Bibb Salad with Radishes and Asparagus


This spring salad pairs well with seared steak, steamed fish and shellfish.

  • Servings: 4

Source: Everyday Food, April 2010


  • 2 teaspoons grainy Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 heads Bibb or Boston lettuce, leaves torn into bite-size pieces
  • 4 radishes, thinly sliced
  • 4 asparagus stalks, thinly sliced


  1. In a medium bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper. Add lettuce, radishes, and asparagus. Toss to combine. Serve immediately.

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