Herb and Radish Salad
For the salad
- Spinach leaves, torn (amount varies depending on how many you’re feeding; I eat a lot of salad so I always make sure to add twice as much as I think is necessary)
- 6 or 7 basil leaves, torn
- Handful of mint leaves
- 3 spring onions, chopped (both light and green parts)
- Few radishes (whatever kind you pick up – the Breakfast variety are bright and bitter), very thinly sliced
- Sea salt and pepper to taste
For The Vinaigrette
- 2 tbsp vinegar of choice
- 2 tbsp Dijon mustard
- 5 tbsp good olive oil
- SALAD: Throw salad ingredients in a bowl. Add a tablespoon or two of vinaigrette (recipe below). Mix with your hands to coat evenly. Season with salt and pepper.
- VINAIGRETTE: Mix vinegar and mustard in a jar with a fork. Add olive oil. Put the top on and shake it like you mean it. Store in the fridge; it keeps for weeks and is perfect drizzled over everything from salads to roasted vegetables.
- Tossing salads with my hands is something I added to my repertoire after reading An Everlasting Meal by Tamar Adler. Feel your food! Don’t be scared of it. Also, read the book. It will change the way you buy, cook, and eat.
- f you can’t find onions labeled “Spring Onion” at your grocery or farmers market, look for scallions or green onions. All work great here.
- If you are cutting out oil, use a little bit of lemon juice and a little bit of water instead of the oil. The Dijon and vinegar still taste pretty great together without much else.
Jessica Murnane http://www.jessicamurnane.com/