From Chef Molly:
It’s a good time to be in New York. Trees are blooming, kids are outside playing and people are revelling in the first lazy afternoon spent sunbathing in the park. With the whole of the city rejoicing in these first signs of spring, I was sure the farmer’s market would join in similar abundance.
There were new spring delicacies to be had: ramps, lettuces, swiss chard and a multitudes of egg varieties dotted the farmer’s market. However, I am afraid we will have to wait a bit longer for the spring fields to catch up with my fever.
Radishes are one of the first things to pop-up in green markets during early spring. Happily, there were beautiful baby lettuces to accompany them for this lovely, simple, spring salad.
Spring Salad with Lemon-Herb Vinaigrette~
one bunch mixed spring lettuces
one small bunch radishes
two tablespoons chopped herbs (such as chives, parsley, tarragon, mint)
one small shallot, finely diced
1/4 cup freshly squeezed lemon juice (about 2 lemons)
3/4 cup extra virgin olive oil
First, make your dressing. In a bowl or mason jar, whisk all of the ingredients and season to taste with salt and pepper. Set aside.
Wash and dry the lettuce and radishes.
Thinly slice the radishes. Halve and deseed the avocado. Slice lengthwise and carefully spoon out the flesh.
Place the lettuce and radish slices in a large mixing bowl. Whisk the dressing and pour over the greens, only just enough to give them a light coating of vinaigrette (you will have leftover dressing).
Arrange on plates. Divide the avocado slices evenly between the plates and place on top of the lettuces. Sprinkle with any leftover chopped herbs.
~ Recipe and words by Chef & Food Stylist, Molly Shuster. Photography by me.
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