Green Salad with Radishes, Toasted Almonds, and Citrus Dressing

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.


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