Green Salad with Pickled-Shallot Vinaigrette

close up of green salad with pickled-shallot vinaigrette
Photo: Paola + Murray
Total Time:
20 mins

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.


  • 1 large shallot, very thinly sliced (about ½ cup)

  • 3 tablespoons sherry vinegar

  • 1 teaspoon Dijon mustard

  • Kosher salt and freshly ground pepper

  • 5 tablespoons extra-virgin olive oil

  • 12 cups mixed greens (such as red-leaf, green-leaf, and Little Gem) torn into bite-size pieces

  • 1 cup thinly sliced watermelon radishes (from 3 small)

  • 1 cup thinly sliced carrots (from 2 to 3 small)

  • Edible nasturtiums (optional)


  1. 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.

  2. 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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