Radish & Herb Salad

Ingredients

• ●2 bunches radishes (about 16), trimmed, halved or quartered depending on size
• ●2 cups mixed spring greens (arugula, baby spinach, or mâche)
• ●¼ cup fresh dill, roughly chopped
• ●¼ cup fresh chives, snipped into 1-inch pieces
• ●2 tablespoons fresh parsley leaves
• ●2 tablespoons good salted butter, softened (optional, for serving alongside)
• ●Flaky sea salt
• ●*Vinaigrette:**
• ●2 tablespoons white wine vinegar
• ●1 teaspoon Dijon mustard
• ●1 teaspoon honey
• ●¼ cup extra virgin olive oil
• ●Salt and freshly ground black pepper

Method

1. Make the vinaigrette: Whisk together the vinegar, mustard, and honey in a small bowl. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.
2. In a wide, shallow bowl or platter, arrange the greens. Scatter the radishes over top.
3. Toss the dill, chives, and parsley together, then scatter generously over the radishes.
4. Drizzle the vinaigrette over the salad. Finish with flaky sea salt.
5. Serve with softened salted butter on the side and crusty bread — the French way. Radish dipped in butter and salt is one of life's simplest pleasures.
6. *Storage:** Dress just before serving. Undressed components keep separately in the refrigerator for a day.
7. *Seasonal note:** Look for French breakfast radishes (the elongated pink-and-white ones) or Easter egg radishes (mixed colors) at farmers' markets. Each variety has a slightly different heat level. Save the radish greens — they're delicious sautéed with garlic or blended into pesto.