Spring Summer Salad

Highlighting the season’s delights, bright tomatoes, crisp radishes, sweet onions, and tender herbs. This salad is such a welcome change of pace after the muddled and muted flavors of winter. Feel free to ad-lib with whatever looks best at the farmer’s market—endive, pea shoots, and snaps peas would all work beautifully here.

RECIPE

Ingredients:

• For the shallot vinaigrette:

  • 1 large shallot, finely minced

  • 1 clove garlic, finely minced 

  • 1/3 cup extra virgin olive oil

  • 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar

  • 1 lemon, zested and juiced

  • 1 heaping teaspoon Dijon mustard

  • 1 pinch of Piment d'Espelette (pepper powder)

  • Sea salt & Freshly-cracked black pepper

• For the breadcrumbs:

  • 1 tablespoon butter

  • 1/4 cup Panko breadcrumbs

  • 1 glove of garlic, minced

  • Kosher Salt

• For the salad:

  • 1 head of freshly green or butter lettuce, cleaned and roughly chopped

  • 1/4 cup fresh parsley, chopped

  • 1/2 cup cherry tomatoes, quartered

  • 4-5 radishes, thinly sliced

  • 1/2 cup pickled red onions, see recipe

  • 1/2 cup freshly grated parmigianno reggiano

Instructions:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil until emulsified and smooth. Use immediately or store covered, in the refrigerator, for up to a week.

• In a medium-sized skillet, melt butter. Add panko and garlic and toast until golden brown, about 5 minutes. Once golden, pour into a small bowl to stop cooking. Season with salt and set aside.

• In a large serving bowl, add the lettuce, tomatoes, and radishes. Pour on desired amount of dressing and toss to coat. Top with onions and a mountain of parm.