📝 About This Recipe
This vibrant garden salad is a celebration of texture and seasonal freshness, elevating the humble side dish into a culinary masterpiece. Featuring a base of buttery greens and peppery arugula, it is studded with crunchy heirloom radishes, sweet hothouse cucumbers, and creamy avocado for a perfect mouthfeel. The entire ensemble is tied together by a handcrafted champagne vinaigrette that adds a bright, sophisticated acidity to every bite.
🥗 Ingredients
The Leafy Base
- 1 large head Butter Lettuce (torn into bite-sized pieces)
- 2 cups Baby Arugula (washed and spun dry)
- 1/2 head Radicchio (shredded for color and slight bitterness)
Garden Vegetables
- 1 half English Cucumber (thinly sliced into half-moons)
- 1 cup Heirloom Cherry Tomatoes (halved lengthwise)
- 2 small Watermelon Radishes (shaved paper-thin using a mandoline)
- 2 medium Carrots (peeled into long ribbons)
- 1/4 small Red Onion (very thinly sliced)
- 1 large Hass Avocado (diced just before serving)
Champagne Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 3 tablespoons Champagne Vinegar (or white wine vinegar)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 teaspoon Honey (to balance acidity)
- 1 small Shallot (finely minced)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish & Crunch
- 2 tablespoons Toasted Sunflower Seeds (unsalted)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Begin by preparing the dressing. In a small glass jar or bowl, whisk together the minced shallot, champagne vinegar, honey, and Dijon mustard. Let it sit for 5 minutes to macerate the shallots.
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2
Slowly drizzle the extra virgin olive oil into the vinegar mixture while whisking constantly to create a stable emulsion. Season with salt and pepper, then set aside at room temperature.
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3
Thoroughly wash the butter lettuce, arugula, and radicchio in cold water. Use a salad spinner to ensure they are completely dry; damp leaves will prevent the dressing from adhering.
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4
Tear the butter lettuce into natural, rustic bite-sized pieces and place them in a very large chilled mixing bowl. Add the arugula and shredded radicchio.
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5
Prep your vegetables: slice the English cucumber into thin half-moons and halve the cherry tomatoes. Add these to the greens.
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6
Using a mandoline or a very sharp knife, shave the watermelon radishes into translucent rounds. Soak them in ice water for 5 minutes to make them extra crisp, then pat dry and add to the bowl.
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7
Use a vegetable peeler to create long, elegant ribbons from the carrots, stopping when you reach the core. Add these to the salad for a beautiful visual texture.
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8
Thinly slice the red onion. If you prefer a milder flavor, rinse the onion slices under cold water for 30 seconds to remove the harsh 'bite' before adding them to the mix.
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9
Just before serving, dice the avocado and gently fold it into the salad to prevent it from browning or getting smashed.
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10
Give the vinaigrette a final shake or whisk. Drizzle about half of the dressing over the salad.
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11
Using clean hands or large salad tongs, toss the salad very gently from the bottom up. Ensure every leaf is lightly glistening with oil but not swimming in it.
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12
Taste a leaf and add more dressing or a pinch of salt if necessary.
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13
Transfer the salad to a large, chilled serving platter or individual bowls.
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14
Top with toasted sunflower seeds, snipped chives, and an extra crack of black pepper for a professional finish.
💡 Chef's Tips
Always dry your greens thoroughly; water is the enemy of a well-dressed salad. Chill your serving plates in the freezer for 10 minutes before plating to keep the vegetables crisp. Use a mandoline for the radishes and onions to achieve that restaurant-quality 'shaved' look. If making ahead, keep the dressing in a separate container and add the avocado only at the last second. Substitute sunflower seeds with toasted walnuts or pumpkin seeds for a different nutty profile.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a chilled Sparkling Water with lemon. Serve alongside a grilled lemon-herb chicken breast or pan-seared salmon. Accompany with a warm, crusty sourdough baguette and salted butter. Works beautifully as a refreshing starter for a heavy pasta dish like Lasagna. Add a sprinkle of crumbled goat cheese or feta if you desire a creamy, salty kick.