GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE

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Green Salad with Pickled-Shallot Vinaigrette image

A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 9

1 large shallot, very thinly sliced (about 1/2 cup)
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
12 cups mixed greens (such as red-leaf, green-leaf, and Little Gem) torn into bite-size pieces
1 cup thinly sliced watermelon radishes (from 3 small)
1 cup thinly sliced carrots (from 2 to 3 small)
Edible nasturtiums (optional)

Steps:

  • Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
  • Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.

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