We made this salad this weekend with young butter lettuce that we thinned from our garden! I live in San Diego, and one of my favorite things about southern California is being able to garden year-round. We mostly grew heartier vegetables like kale, cabbage, and collards in in our winter garden. But luckily even though butter lettuce is typically a spring vegetable, it grows well in San Diego year-round. When spring time rolls around, my taste buds are always calling for something light and refreshing. This salad is just that!
I have recently discovered how much I love radishes, especially in salads. They haven’t always been an ingredient I think of, so I’ve loved rediscovering them. Since they are slightly spicy, they pair nicely with the sweet and crisp fennel in this salad! You can also add mushrooms for a little bit of a savory flavor, but they are optional (at least at our house because my husband isn’t a huge raw mushroom fan!). This salad is tossed in a simple lemon vinaigrette. Another one of my favorites for spring!
- 1 head of butter lettuce (about 4 cups)
- 4-5 radishes, very thinly sliced
- 1 small bulb fennel, halved and very thinly sliced
- 3-4 small white mushrooms, very thinly sliced (optional)
- the juice of 1 lemon, about 2-3 tablespoons
- 6 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Combine all the ingredients for the dressing in a mason jar or small container and shake to combine.
- Place all the ingredients for the salad in a large bowl. Shake the dressing and toss the salad with a few tablespoons or so of the dressing until very lightly coated. Enjoy!
Recipe inspired by Giada at Home