PRESS ENTER TO SEARCH
Let's Be Friends

There's Magic In The Mix.
Discover the best brands, buys, and next big
things, delivered daily to your inbox.



Later, Please
May 2019

The Springiest Spring Salad

INGREDIENTS

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


DIRECTIONS

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

Spring salad 1200x675