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Salad with Lemon-Shallot Vinaigrette


Several large handfuls fresh greens
(baby arugula, mâche, tender mustard greens, tatsoi, mizuna, or a blend) 

2 tablespoons organic goat or sheep’s milk feta 

2 tablespoons Pickled Shallots (recipe follows) 

Shaved baby radishes
(watermelon radish is beautiful, if it’s available)

⅓ cup sliced almonds, toasted, for garnish 

Salt and pepper

Lemon-Shallot Vinaigrette (recipe follows)

Pickled Shallots

1 cup thinly sliced shallots


½ cup fresh lemon juice 

½ cup Champagne vinegar 

Lemon-Shallot Vinaigrette

1 tablespoon minced shallots 

Generous pinch kosher salt 

1 tablespoon lemon juice 

¼ cup Champagne vinegar 

1 tablespoon local clover honey

½ cup extra-virgin olive oil 

½ cup canola oil


  1. Place greens in large salad bowl and sprinkle with feta, pickled shallots, shaved radish, and almonds right before serving.
  2. Season with salt and pepper and toss with vinaigrette until well-coated.

Pickled Shallots 

  1. Season shallots well with salt.
  2. Cover with lemon juice and vinegar and let sit overnight, or at least 6 hours.
  3. Will keep refrigerated for several weeks.

Lemon-Shallot Vinaigrette 

  1. In mixing bowl, sprinkle shallots with salt and cover with lemon juice. Let sit for 10 to 15 minutes.
  2. Stir lemon juice-soaked shallots with vinegar and honey until well incorporated. Drizzle in oils while whisking to incorporate and emulsify. Taste for salt.

Cheetie on Bright Salads

Peas and asparagus come to mind when thinking about spring, but really the first sign that winter is behind us is the re-emergence of tender greens and lettuces. As delicious as collards are, we are ready for crisp, tender salads bursting with the promise of warmer days. This is a simple salad with a bright vinaigrette that you can make and store for several days. If you’re making in advance, just let it come up to room temperature and give it a quick whisk.

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