freshly squeezed lemon juice, plus more to taste
medium-grain German mustard
extra-virgin olive oil
For the salad:
bunch radishes, leaves trimmed to 1/4 inch and quartered
bunch green leaf lettuce, torn, any thick stems removed
spring onions, minced (if there are flowers, halve them and reserve for garnish)
ground black pepper
In This Recipe
In a small bowl, whisk the spring onion, lemon juice, mustard, and sea salt. Whisking, gradually add in the olive oil until it is emulsified into the dressing.
Toss the radishes with a pinch of sea salt and set aside.
Set half of the lettuce leaves in a large bowl and toss with 1 to 2 tablespoons of the prepared vinaigrette. Add the remaining leaves and toss with another 1 to 2 tablespoons vinaigrette.
Toss the radishes with the remaining vinaigrette. Transfer the lettuce to a bowl or serving platter and scatter it with the radishes and spring onions just before serving. Finish with a pinch of sea salt, ground black pepper, and any reserved onion flowers.