Author Notes
Super sweet strawberries with pickled French breakfast radishes. An ode to the beginning of summer! —Early Morning Farm
Ingredients
- Salad Ingredients
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1
head lettuce (bibb, romaine, or green leaf)
-
1
cup sliced strawberries
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4 ounces
cubed feta cheese
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1/4 cup
sliced almonds
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1/4 cup
pickled radishes (see below)
-
1/3 cup
olive oil
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juice from half a lemon
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1 teaspoon
dijon mustard
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1 tablespoon
minced scallion
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salt and pepper to taste
- Pickled Radishes
-
1
bunch French breakfast radishes (or any variety)
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1/2 cup
red wine vinegar
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1/4 cup
sugar
-
pinch of salt
Directions
-
Pickle the radishes. Julienne radishes. Remove tops and bottoms after scrubbing clean. Cut into matchsticks. Heat vinegar, sugar, and salt over medium heat until sugar is dissolved. Pour over radishes, let sit 30 minutes before serving. Store in a clean jar in the refrigerator,
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While radishes are sitting, wash and dry lettuce, then tear into bite-size pieces. Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake to combine.
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Place lettuce in a large bowl. Toss with dressing, then top with pickled radishes, strawberries, cheese, and almonds. Serve right away.
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