Produced Rachel Craven

Styled Serena Merriman Alvarado

Published on March 30, 2017

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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!


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