Spring Rainbow Salad

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

    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.