Spring Salad Fest has been happening all week at my apartment. It's finally hot and I certainly don't feel like eating anything that even flirts with raising my body temperature. Just salad. And this salad is a delicious one. Molly Wizenberg ate it for a week straight after she got engaged to her husband. I like that extreme: eating the same thing for an entire week because you're out-of-your-mind in disbelief something so lovely could happen to you. I started making it last spring and have picked it up again to celebrate Spring in Montreal: round two. And I've found no better way to spend my time than eating this light, tasty meal with a very funny, tennis-playing French man, who stumbled into my life not so long ago.
Sliced Spring Salad with Endive, Cilantro, Radishes, and Feta.
As adapted from M. Wizenberg
2 medium Belgian endive, root end trimmed away, sliced crosswise into ¼-inch strips
1/2 head radicchio, sliced as thinly as possible
6 red radishes, sliced thin
Cilantro to taste
1 medium avocado, cubed
1/4 C feta
1 TBS Dijon mustard
3 TBS apple cider vinegar (or red wine)
1 tsp honey or maple syrup
1/2 tsp salt
5 TBS olive oil
- Whisk the mustard, vinegar, sweetner, and salt together.
- Slowly whisk in the olive oil until well combined.
- In a large bowl, combine the endive, radicchio, radishes, and cilantro leaves. Toss with vinaigrette to taste. Add the avocado and feta.
- Serve in two bowls with bread on the side.
Psst: you might still be hungry, so I suggest topping it off with some rhubarb crisp. You'll have some on hand, of course.