Spring

Green Leaf Lettuce with Radishes and Spring Onions

April  7, 2015
Author Notes

A simple green leaf lettuce, radish, and spring onion salad with a classic lemon vinaigrette. —Elizabeth Stark

  • Serves 4 to 6
Ingredients
  • For the vinaigrette:
  • 1 tablespoon minced spring onion
  • 1 tablespoon freshly squeezed lemon juice, plus more to taste
  • 1/2 teaspoon medium-grain German mustard
  • 1/4 teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • For the salad:
  • 1 bunch radishes, leaves trimmed to 1/4 inch and quartered
  • sea salt
  • 1 bunch green leaf lettuce, torn, any thick stems removed
  • 3 spring onions, minced (if there are flowers, halve them and reserve for garnish)
  • ground black pepper
In This Recipe
Directions
  1. 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.
  2. Toss the radishes with a pinch of sea salt and set aside.
  3. 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.
  4. 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.

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Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.