Baby Arugula Salad with Easter Egg Radish, Jicama, Fennel, and Basil Honey Vinaigrette
Ingredients
- 4 cups Baby arugula (basically, 4 good handfuls)
- 3 each easter egg radishes or whatever radishes are available
- 1 cup Julienne Fennel
- 1 cup julienne Jicama
- 1/2 cup Thin sliced sweet onion
- For vinaigrette
- 1/3 cup honey
- 1/2 cup White wine vinegar
- 1 Tbsp Lemon juice
- 1 tsp dijon mustard
- 2 Tbsp Fresh basil leaves julienne (you can use whole leaves if you prefer. Just put in enough to get good color and flavor)
- 1 Tbsp Chopped green onion
- 1 Cup Olive Oil
- Salt and pepper tro taste
Instructions
- make the vinaigrette: Put the honey, vinegar, herbs, and dijon in a blender. Turn on the blender to high speed. While it is running, drizzle in the oil and add salt and pepper. The dressing will emulsify. Make sure the herbs get blended well. It should take on a greenish hue.
- Cut the radishes in rounds, Julienne the rest of the vegetables.
- Put a base of greens on the plate and then arrange the other vegetables on top.
- Drizzle the salad with dressing and serve.
- Alternatively, you can toss all the ingredients in a bowl with the dressing. and serve that way. Be careful how much dressing you use. There should be some dressing leftover from this recipe. Use it soon, as the herbs will begin to breakdown.