Green Salad with Radishes, Toasted Almonds, and Citrus Dressing
Committee meeting working lunch, 5/3/12
This simple salad is perfect for the beginning of spring, when salad greens and radishes are some of the first crops to come up in the garden. The dressing is a very simple vinaigrette using lemon juice.
- 1/4 cup slivered almonds (or substitute with other nuts of your choice)
- 1/4 cup olive oil, if available, or use vegetable or canola
- 1 lemon: grate 1/2 teaspoon of zest (peel) and squeeze 2 tablespoons juice (or, you can substitute red wine vinegar, white wine vinegar, or cider vinegar)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lettuce or spring greens, any variety, washed, dried, and torn into bite-sized pieces*
- 8 radishes, thinly sliced*
If you have time, toast the almonds: preheat oven to 350. Spread almonds on a baking sheet and bake for about 4-6 minutes, until golden brown and fragrant. They can go from golden to burned to a bitter crisp quickly, so keep an eye on them. If you don’t get a chance to toast the almonds, they’re still good raw.
In a small bowl, mix together oil, lemon juice and zest, salt, and pepper.
In a large bowl, combine lettuce, radishes, and almonds. Pour dressing over and toss to combine.
Serves 8 as a side dish.
*Radishes and greens are early spring crops that are easy to grow in your own garden. Spring greens are also a high-value farmers market crop.