The Perfect Spring Salad
Author: 
Serves: 6-8
 
Ingredients
  • For the salad:
  • 1 large or 2 small heads butter lettuce, washed, spun dry and leaves torn into bite size pieces (about 16 cups)
  • 1 cup thinly sliced red cabbage
  • 4 radishes, sliced as thin as possible
  • 2 carrots, preferably purple, scrubbed clean and julienned or sliced super thin
  • ½ 1.75 ounce box micro greens
  • 1 bunch fresh chives, chopped
  • For the dressing: (this will provide slightly more than you need, but will allow for a few add-ins)
  • 1 ½ teaspoons Dijon mustard
  • 3 Tablespoons apple cider vinegar, preferably raw
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • 6-8 Tablespoons unrefined, cold-pressed, extra-virgin olive oil (depending on strength of vinegar)
  • 1 teaspoon raw honey
  • Other additions/substitutions: a few kumquats sliced crosswise, chopped sugar snap peas, thinly sliced fennel, avocado, feta cheese, edible flowers, walnuts, mint leaves, flaky sea salt
Instructions
  1. Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
  2. Place all the ingredients for the dressing in a bowl or screw top jar and whisk or shake to combine.
  3. Drizzle just enough dressing to coat lightly and toss together.  Finish with a sprinkle of flaky sea, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/perfect-spring-salad-recipe/