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!
