A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.  

Martha Stewart Living, May 2020

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Credit: Paola + Murray

Recipe Summary test

total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.

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  • Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.

Cook's Notes

Use whatever greens are the most beautiful and fresh at the market. They will be the most delicious. Look for a mix of tender, crunchy, and spicy.

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