Rachael Ray's Spring Greens Salad
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Rachael Ray's Spring Greens Salad

The lemony, herby dressing is great on pretty much anything, so mix up a double batch and stash the leftovers in the fridge.

Ingredients

Dressing

  • 1 small shallot, peeled

  • Juice of 1 lemon (about 1/4 cup)

  • ¼ cup EVOO

  • 1 tbsp. fresh thyme, finely chopped

  • 1 tsp. Acacia or other mild honey

  • 1 tsp. Dijon mustard

  • Salt and pepper

Salad

  • 7 to 8 cups (total) baby escarole mixed with oak, romaine, or other gem-size lettuces

  • 1 cup pea shoots

  • 1 small bulb fennel, thinly sliced on a mandoline

  • ½ watermelon radish, thinly sliced, then cut into 1/4-inch-wide strips

Preparation

  • Step 1

    For the dressing, grate the shallot into a jar with a lid. Add the lemon juice, EVOO, thyme, honey, and mustard; season with salt and pepper. Screw on the top and shake until dressing is smooth.

  • Step 2

    In a large bowl, toss the greens, pea shoots, fennel, and radish with the dressing. Season the salad with salt and pepper.

  • Step 3

    Shake It Up!: Making salad dressing in a jar is easy! This lemony, herby combo is great on pretty much any leafy greens, so mix up a double batch and stash the leftovers in the fridge.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...