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very spring salad

We had this salad on Sunday and Monday. It is very spring, very light and very lovely. It also used up all of the fruit and veggies left over from our CSA Box—win-win.

Very Spring Salad, adapted from The Heart of the Artichoke by David Tanis
a few handfuls of arrugula
a few handfuls of lettuce
1 bunch radishes, cut into thin slices
1 small bulb fennel, cut into thin slices
2 oranges, cut into segments
2 T mint, finely chopped
2 T olive oil
juice of one lemon
salt and pepper

Toss the arrugula and lettuce together. Place in a platter or large dish. Slice radishes, fennel and mint finely. I used a mandolin to slice the radish and fennel. Sprinkle them on top of lettuce. Segment out the oranges and place on top. I segmented the oranges over the salad platter so that the juices from the orange fell into the salad. Just before serving, drizzle with olive oil and lemon juice. Sprinkle with salt and pepper.

Now, isn’t that an adorable radish?

-Emily

By The Answer is Always Pork

Cooking and Eating in San Francisco

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