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 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.