Ingredients
Equipment
Method
- Rinse your spring lettuce under cool water and spin it completely dry using a salad spinner or by wrapping it gently in a clean kitchen towel. Wet greens dilute your dressing and make the salad taste bland.
- Whisk together lemon juice, minced shallot, and Dijon mustard in a small bowl, then let it sit for one minute so the shallot softens slightly and releases its flavor.
- Slowly whisk in the olive oil while maintaining steady pressure, creating an emulsion that helps the dressing cling to the greens rather than pooling at the bottom.
- Taste your dressing and add sea salt and black pepper to your preference. Remember that salt in the dressing should taste bright, not overwhelming.
- Cut the cucumber into thin half-moons, halve the snap peas lengthwise, and slice radishes paper-thin. Shave carrots with a vegetable peeler to create elegant ribbons.
- Chop dill into small pieces and slice mint into thin ribbons just before building your salad.
- Place your dried spring lettuce in a large salad bowl and toss it very lightly with about two-thirds of your vinaigrette. The greens should glisten but not look wet.
- Arrange cucumber slices, snap peas, radish slices, carrot ribbons, and chopped green onions over the dressed greens.
- Scatter crumbled goat cheese and toasted sliced almonds over the vegetables, then drizzle with any remaining vinaigrette.
- Sprinkle fresh dill and mint over the top just before serving. Add a final crack of black pepper for sophistication.
Notes
Store prepared vegetables and dressed greens separately in airtight containers for up to three days. Keep vinaigrette in a separate container for up to five days. Toast almonds in a dry skillet over medium heat for 2-3 minutes for best flavor. Don't dress the entire salad until just before serving to prevent sogginess.