Almond & Radish Recipe

Wash and dry the leaf lettuce and arugula thoroughly. Tear the leaf lettuce into bite-size pieces and place in a large salad bowl; add the arugula and toss gently to combine.

Trim the radishes and slice very thinly (use a mandoline or a sharp knife). Add the radish slices to the bowl.

Peel the carrot into long ribbons using a vegetable peeler. If ribbons are long, cut them into 2–3 inch lengths. Add the carrot ribbons to the bowl and toss lightly with the greens so they distribute evenly.

Place the almond slivers in a small dry skillet over medium heat. Stir or shake the pan frequently until they are fragrant and just turning golden (about 3–4 minutes). Watch closely to avoid burning. Transfer to a plate to cool.

If using, snip chives finely and set aside for garnish.

Whisk method

In a small bowl or jar, combine the white wine vinegar, minced shallot, Dijon mustard, honey, and lemon juice. Whisk briefly to dissolve the mustard and honey.

Slowly drizzle in the olive oil while whisking vigorously (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness by adding a little more vinegar or honey if needed.

Right before serving, drizzle about 2–3 tablespoons of the Dijon vinaigrette over the greens (reserve extra dressing in case guests want more).

Toss the salad gently but thoroughly so the radish slices and carrot ribbons are evenly coated with dressing.

Sprinkle the toasted almond slivers evenly over the top. Garnish with snipped chives if using.

Serve immediately so the almonds remain crisp and the greens stay fresh.