I love making salads in the springtime. To me, the ideal salad is a combination of fresh lettuce with some fresh fruit, crunchy nuts, and something briny. In this case, that’s capers. Doused in tangy, lemony dressing, this salad is perfect for one or a crowd.
Here are the ingredients:
- Mache lettuce
- Radicchio
- Endive
- Walnuts
- Capers
- Orange supremes
It is tricolore because of the three kinds of lettuces. Usually, a tricolore salad calls for arugula, so if you love it or have it on hand, use it in place of the mache. Chop up a handful of walnuts, drain some capers, and supreme an orange by cutting out the individual slices from in between their membranes. Toss everything together in a big bowl. The dressing recipe makes about 1/2 cup so use as much as you like, and if you are making a really big salad, double it.
Lemon Shallot Vinaigrette
Ingredients
- 1 small shallot
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine vinegar
- 1/4 cup good olive oil
- 1 teaspoon grainy mustard
- 1/2 teaspoon maple syrup
- Salt, a pinch or two
Instructions
-
Finely dice the shallot. Add to a jar or salad dressing bottle. Add the lemon juice and vinegar, covering the shallots. Let sit to macerate for 15 minutes.
-
Add the olive oil, mustard, and salt. Shake to combine. Use immediately or store covered until ready to use. Shake before pouring over a salad.
