Serves four
5 to 6 whole radishes, scrubbed and trimmed, thinly sliced
4 to 6 spring onions, trimmed and thinly sliced or 1 bunch scallions, sliced
About 1/4 cup fresh dill leaves
About 1/4 cup fresh parsley leaves
About 1/4 cup fresh mint leaves, torn if large
2 cups Baby arugula or watercress leaves
About 2 cups or more green lettuce leaves, torn into bite sized pieces
Salad dressing;
1 shallot, minced
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
About 1/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste
About 1/4 cup fresh mint leaves, chopped
To prepare:
For the salad dressing, in a small bowl, add shallots, mustard, vinegar, and slowly whisk in oil until blended. Add salt and pepper. Taste and adjust the seasonings. Stir in mint leaves and set aside.
In a bowl, add radishes, onions, dill, parsley, mint, arugula, and lettuce and mix well.
Just before serving, drizzle only enough dressing over the salad until the greens and radishes glisten. Taste and adjust the seasonings.