© Antonis Achilleos
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 8

Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and French breakfast varieties. She loves to add chopped sugar snap peas to the bowl when they're in season, for a sweet crunch.    More Great Salads  

How to Make It

Step

In a large bowl, whisk the extra-virgin olive oil with the sherry vinegar and Dijon mustard and season with salt and freshly ground black pepper. Add the sliced radishes and Boston lettuce to the bowl, toss well and serve right away.

You May Like