A Refreshing Spring Citrus Salad With Heirloom Radishes

The key ingredients here are the bright citrus, fennel, and mint—with a kick of peppery radish.

Blue and Green and White Food
Photography by LAURE JOLIET

The sisters behind the Block Shop share one of their family-style salad recipes with their go-to vinaigrette. 
Spring Citrus Salad  

  • - mix of spring lettuces
  • - 1 head radicchio
  • - 1 head endive (curly endive if you’re feeling glamorous)
  • - 1 fennel bulb, sliced thinly into crescents
  • - 2 to 3 small Valencia oranges, sliced and peeled
  • - 1 pomelo, segments de-skinned and broken up into pieces
  • - fistful of mint, leaves torn
  • - fistful of cilantro, stems loosely torn off 
  • - 6 rainbow or heirloom radishes, sliced
  • - almond slivers to garnish
Hopie’s Vinaigrette
  • - 1 shallot, finely chopped (or a touch of pressed garlic)
  • - 2 tablespoon Wonder Valley olive oil 
  • - 1 tablespoon champagne vinegar
  • - dollop whole-seed French mustard
  • - 2 teaspoon agave syrup or honey, to taste
  • - cracked black pepper
1. Mix salad ingredients in a nice serving bowl and toss with vinaigrette.
2. Top with almond slivers, toasted dry in a skillet until just beginning to turn gold. (Make sure to add after dressing so they stay crunchy.)

Bon appétit!

Published on March 30, 2017 - 7:00am EDT

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