Spring Dinner Lemon Vinaigrette Salad (Printable version)

Crisp greens and peppery radishes tossed in zesty lemon vinaigrette for a fresh spring share.

# What You'll Need:

→ Greens

01 - 5 cups mixed baby greens including arugula, spinach, and baby lettuces

→ Vegetables

02 - 6 medium radishes, thinly sliced
03 - 1 small cucumber, thinly sliced
04 - 2 scallions, thinly sliced

→ Lemon Vinaigrette

05 - 4 tablespoons extra virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - 1 small garlic clove, finely minced
10 - 1/4 teaspoon fine sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Garnishes

12 - 2 tablespoons fresh dill, chopped
13 - 2 tablespoons fresh chives, finely sliced
14 - 1/4 cup crumbled feta cheese, optional

# Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
02 - Arrange the mixed greens on a large serving platter or in a salad bowl.
03 - Scatter the sliced radishes, cucumber, and scallions evenly over the greens.
04 - Drizzle the lemon vinaigrette over the salad just before serving.
05 - Gently toss the salad to combine all ingredients. Sprinkle with fresh dill, chives, and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to set the table, which means you can actually enjoy hosting instead of stress-cooking in the kitchen.
  • The lemon vinaigrette tastes like spring tastes—fresh, alive, and somehow better than anything you could buy in a bottle.
  • Radishes transform from something you tolerate into something you crave once they're paired with this much brightness.
02 -
  • Dress the salad at the last possible moment, or you'll end up with wilted greens and a puddle of dressing instead of the vibrant, crisp thing you imagined.
  • The quality of your lemon juice matters more than you think—that brightness is doing the heavy lifting in this recipe, so freshly squeezed is non-negotiable.
03 -
  • Make the vinaigrette in a jar with a tight-fitting lid and shake it like you mean it—the vigorous movement helps emulsify everything better than whisking ever could.
  • Buy your radishes from somewhere that gets them fresh and keeps them cold; the difference between a crisp radish and a slightly soft one is dramatic and worth seeking out.
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