I had this salad the other day at a luncheon catered by one of LA’s best catering companies Schaffer’s Genuine Foods. As you can see, it was beautiful and, more importantly, it was delicious, so I wanted to share it with you. It’s the perfect healthy springtime salad. If you’re not familiar with the gorgeous pink vegetable, allow me to introduce you to the watermelon radish. It’s a large mild radish that is a bit sweeter and less peppery than its more common cousin. Like the red radish it’s high in vitamins including C, B-6, riboflavin and thiamine, low in calories and has a fresh and flavorful taste. You can usually find them this time of year at markets like Whole Foods or at the farmer’s market. This was served with a creamy dressing at the party, but I really love it with just a squeeze of lemon, a drizzle of extra virgin olive oil and a sprinkle of sea salt. Simplicity at its best! Enjoy! xJacq
Ingredients: Serves 4
1 cup English Peas,fresh shelled or frozen 1 head Butter Lettuce 4 Carrots (preferably a mix of orange, yellow and/or purple) 2-3 Watermelon Radish 5 Red or Easter Radish 1/2 cup Raw Almonds Lemon, 1 large or 2 small Extra Virgin Olive Oil Sea Salt or Kosher Salt
Bring a small pot of salted water to boil. Add the peas cook 2-3 minutes for fresh peas or according to package directions for frozen. They should be bright green and crisp tender. Immediately drain in a colander and rinse under cold water to cool then place in the fridge until ready to serve.
Wash and trim the lettuce and separate into individual leaves. Cut the carrots into sticks about 1/4 inch thick (batonnet). Thinly slice the radish, preferably using a mandoline. Spread the lettuce and radish on a platter or individual serving plates, top with carrots, almonds and peas. Drizzle with lemon juice and olive oil and sprinkle with salt to taste.