Spring Greens & Radishes with Cilantro and Chile Lime Vinaigrette

Spring Greens & Radishes with Cilantro and Chile Lime Vinaigrette

Serves 2 

For the Chile Lime Vinaigrette

(makes about ¾ cup)

½ teaspoon minced jalepeño
2 tablespoons scallion tops (the darker green section), thinly sliced 
Zest from ½ lime 
¼ teaspoon cumin seed, toasted and ground 
¼ cup lime juice  
1 tablespoon white wine vinegar 
½ teaspoon maple syrup or honey 
½ cup olive oil 
Salt 

Combine all ingredients except oil in a bowl or jar, add a big pinch of salt, and whisk to combine. Whisk in your oil (or if using a jar, shake to emulsify everything) and season to taste with additional salt if needed. 

For the Salad & Assembly 

5 ounces greens of your choice (arugula, mizuna, mustard frill would all be especially nice)
1 big handful cilantro (tender stems too)
3 medium radishes, thinly sliced into rounds 
1 stalk celery, very thinly sliced on a bias 
2 scallions, sliced thin on a bias (or thinly sliced shallot or pickled shallot) 

Combine all ingredients in a large bowl, add desired amount of vinaigrette, and toss to combine. Serve immediately. 





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