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Aer a warm slice of tart, I almost always reach for something crisp and refreshing to balance the meal. is salad comes together in just a few minutes and lets the produce do all the work. Tender butter lettuce, peppery arugula, sweet citrus, and crunchy watermelon radishes are lightly dressed with a Champagne vinaigrette that complements the goat cheese and fresh herbs without competing for attention. It’s colorful, fresh from the garden, and a beautiful addition to any spring table.
DRIN RECI
Butter Lettuce & Citrus Salad
& Champagne Vinaigrette
Combine one head of torn butter lettuce with two generous handfuls of baby arugula in a large wooden bowl. Add two Cara Cara oranges, peeled and cut into bite sized segments, one English cucumber shaved into ribbons with a vegetable peeler, four or ve very thinly sliced watermelon radishes, one third cup toasted pistachios, and a handful of fresh chive blossoms. For the Champagne Vinaigrette, whisk together ¼ cup Champagne vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 small minced shallot, ½ teaspoon kosher salt, and several turns of freshly ground black pepper. Slowly drizzle in ¾ cup extra virgin olive oil while whisking until the dressing becomes smooth and lightly emulsi ed. Stir in one tablespoon of nely chopped fresh chives.
Drizzle just enough vinaigrette over the salad to lightly coat the greens, then toss gently with your hands or salad servers until everything is evenly dressed. Finish with an extra sprinkle of pistachios and a few more chive blossoms just before serving.
40 Coastal Pearl Living - UNWIND
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