Rachael Ray's Spring Greens Salad
HOME > Recipes > Rachael Ray's Spring Greens Salad

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.

The Tools You'll Need

You May Also Like

Spring forward with this fresh, flavorful artichoke and roasted red pepper bucatini.
This soup is cozy perfection when topped with bacon crumbles and a drizzle of Simple...