By Crystal Meers

Produced Rachel Craven

Styled Serena Merriman Alvarado

Published on March 30, 2017

Pin It
Photography by LAURE JOLIET

The sisters behind the Block Shop share one of their family-style salad recipes with their go-to vinaigrette. 

 

Spring Citrus Salad 

 

  • – mix of spring lettuces
  • – 1 head radicchio
  • – 1 head endive (curly endive if you’re feeling glamorous)
  • – 1 fennel bulb, sliced thinly into crescents
  • – 2 to 3 small Valencia oranges, sliced and peeled
  • – 1 pomelo, segments de-skinned and broken up into pieces
  • – fistful of mint, leaves torn
  • – fistful of cilantro, stems loosely torn off 
  • – 6 rainbow or heirloom radishes, sliced
  • – almond slivers to garnish

Hopie’s Vinaigrette

  • – 1 shallot, finely chopped (or a touch of pressed garlic)
  • – 2 tablespoon Wonder Valley olive oil 
  • – 1 tablespoon champagne vinegar
  • – dollop whole-seed French mustard
  • – 2 teaspoon agave syrup or honey, to taste
  • – cracked black pepper

1. Mix salad ingredients in a nice serving bowl and toss with vinaigrette.

2. Top with almond slivers, toasted dry in a skillet until just beginning to turn gold. (Make sure to add after dressing so they stay crunchy.)

Bon appétit!

Privacy Preference Center

Multiply

These cookies are used to collect information about traffic to this website and how users interface with this website.

mx_bucket_*, mx_cookie, mx_uuid, mx_xp_d, xp_xp_m_android, xgeo, xroll