A Refreshing Spring Citrus Salad With Heirloom Radishes

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!