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I love this salad for its spicy-sweetness, crunch, and freshness. It's my go-to feel-good-food, with anise fennel, creamy avocado, tangy lemon, and spicy radishes and greens. I developed this salad while living in Paris. My stomach hurt from the rich French food, so I'd make this to cool down my digestion. Radish greens are underloved, despite providing heat, nutrients, and an indication of freshness. Seasoning the components individually goes a long way for a robust salad, including salting the admittedly out of season tomatoes that happened to look good at the market that weekend.
Ingredients:
1 head romaine, butter, or red lettuce, torn
Radish greens from 1 bunch radishes, shredded
1 medium fennel bulb, thinly sliced
1 bunch radishes, halved if small or thinly sliced
1/4 cup fresh extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 clamshell cherry tomatoes, sprinkled with sea salt
A handful sprouts of choice tossed with olive oil, vinegar or lemon juice, and salt
1 teaspoon raw or toasted pumpkin seeds
1 avocado, halved and sliced
Method:
Wash the lettuce and radish greens very well and dry in a salad spinner. In a big salad bowl, toss with the olive oil, lemon juice, salt, and pepper.
In a small bowl, dress the sprouts and arrange on a side of the bed of lettuce. Do the same with the tomatoes.
Top with the rest of the prepared vegetables and pumpkin seeds, then season with freshly cracked black pepper.