May 2019

The Springiest Spring Salad


For the Vinaigrette
1/4 cup (60 ml) fresh lemon juice
1 orange, grated zest and juice
3 tablespoons Dijon mustard
1 teaspoon honey
1/2 cup (120 ml) extra-virgin oil
1 teaspoon kosher salt
Freshly cracked pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon

For the Salad
1 fennel bulb, quartered, cored, and thinly shaved on a mandoline, fronds reserved 
1 green radish, thinly shaved on a mandoline
1 bunch watercress
1 cup (145 g) shelled peas, blanched and shocked 
1 handful pea greens or pea shoots
1/4 cup (30 g) toasted pistachios, roughly chopped
Chive or pea shoot blossoms, for serving
Flaky sea salt, for serving


Make the vinaigrette: Whisk together the lemon and orange juice, crème fraîche, mustard, and honey. In a slow, steady stream, whisk in the oil until emulsified. Season with salt and pepper and stir in the fresh herbs

Make the salad: Toss the fennel, radish, watercress, and peas with just enough vinaigrette to lightly coat them. Transfer to a serving platter. Top with the pea greens, pistachios, reserved fennel fronds, chive blossom flowers, and a light sprinkle of flaky sea salt

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