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The Perfect Spring Salad

Servings: 6 -8
Author: Pamela

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

  • Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
  • Place all the ingredients for the dressing in a bowl or screw top jar and whisk or shake to combine.
  • Drizzle just enough dressing to coat lightly and toss together.  Finish with a sprinkle of flaky sea, if desired.