Salad of Bitter Greens & Shaved Vegetables

Use whatever raw vegetables you like for this colorful spring salad.

By Chef Terri Milligan / Photography By Chef Terri Milligan | March 17, 2021

Ingredients

SERVINGS: 4 Serving(s)

Vinaigrette:

2 Tbsp. white wine vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. finely minced shallot
2 tsp. Dijon mustard
1 Tbsp. honey or agave nectar
1/3 c. extra-virgin olive oil

Salad:

3 c. baby arugula or watercress
½ head radicchio, core removed, coarsely chopped
2 c. loosely packed watercress or dandelion greens
2 multicolored carrots, peeled and thinly sliced
1 medium golden beet, peeled and thinly sliced
1 medium red beet, peeled and thinly sliced
1 small watermelon radish, thinly sliced
1 head Belgium endive
1/3 c. toasted unsalted walnut pieces

Preparation

PREPARE THE VINAIGRETTE:

Place all ingredients in a jar. Place lid on jar and shake to combine.

TO PREPARE THE SALAD:

Divide the salad ingredients evenly in 4 large salad or pasta bowls. The Belgium endive can be coarsely chopped and included in the salad or used as a garnish by placing whole leaves on side of the salad bowls. Garnish with the walnuts and drizzle salad with the vinaigrette.