Spring Rainbow Salad
This salad makes it easy to eat the rainbow, and honestly, who doesn't want that?
Photography by Christopher Testani
Recipe by Rochelle Palermo
Start to Finish: 10 minutes | Servings: 4 |
Ingredients
1/4 cup EVOO
2 tbsp. finely chopped shallot
2 tsp. lemon zest, plus 3 tbsp. juice (from 1 large lemon)
1 head butter lettuce, leaves separated
1/4 head radicchio, leaves separated
1 cup baby spinach
1/2 head upland cress or watercress
4 squash blossoms (optional)
2 radishes, thinly sliced
1 oz. ricotta salata, grated
Preparation
In bowl, whisk oil, shallot, and lemon zest and juice; season dressing. On platter, layer lettuce and radicchio with spinach, cress, squash blossoms (if using), and radishes. In between layers, sprinkle cheese and drizzle dressing.
