Food & Cooking Recipes Salad Recipes Green Salad with Pickled-Shallot Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Paola + Murray Total Time: 20 mins Servings: 8 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. Ingredients 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) Directions 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. 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. Rate it Print