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Salad of Bitter Greens & Shaved Vegetables

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

By / Photography By | 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.

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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