SPRING RADISH AND CUCUMBER SALAD

Spring Radish and Cucumber Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

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1/4 cup olive oil
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 bunch Easter egg radishes, sliced 1/8 inch thick
1 large or 2 small watermelon radishes, sliced 1/8 inch thick
4 to 5 breakfast radishes, sliced 1/8 inch thick
1/2 English cucumber, sliced 1/4 inch thick
1 bunch watercress, about 3 cups
1 cup pea shoots
Flake salt, for garnish
Freshly ground black pepper, for garnish

Steps:

To make the dressing, add the oil, lime juice, lemon juice, Dijon, shallots and 1/4 teaspoon each salt and pepper to a mason jar. Cover and shake the jar to emulsify. Set aside.
Add the sliced radishes and cucumbers to a large bowl. Spoon on about half of the dressing. Toss to combine. Add in the watercress and pea shoots and lightly toss. Transfer the salad to a serving platter. Garnish with flake salt and pepper. Serve with extra dressing on the side.