Spring Rainbow Salad

Name: Spring Rainbow Salad
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

This salad makes it easy to eat the rainbow, and honestly, who doesn't want that?

Author:: Rochelle Palermo
Publish date:: Apr 23, 2019

Spring Rainbow Salad — 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.