Farmer's Market Salad Recipe

Prep greens

Rinse the radicchio and romaine under cold water. Spin or pat dry thoroughly. Core the radicchio and cut into 1/2–1" strips; chop romaine into roughly 1" pieces. Place both in a large mixing bowl and refrigerate briefly while you finish other components so they stay crisp.

Toast pistachios

Place shelled pistachios in a dry skillet over medium heat. Toast, shaking the pan occasionally, until fragrant and lightly browned at the edges, about 3–4 minutes. Transfer to a plate to cool, then coarsely chop. Alternatively, spread on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, watching closely to avoid burning.

Assemble salad

Add the cooled, chopped pistachios, dried cranberries, and thinly sliced fennel (if using) to the bowl with the greens. Season the mixture with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper and toss gently to combine — this light seasoning helps layers of flavor before dressing.

Prepare the shallot and citronelle: mince the shallot very finely. If using fresh lemongrass, trim the dry outer layers, mince the tender inner stalk finely and bruise it slightly to release oils; if using citronelle paste, measure out 1 tsp.

Combine vinaigrette ingredients: in a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon honey, the minced shallot, and 1 teaspoon citronelle (lemongrass) paste. Add 3/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper and whisk to dissolve the salt.

Emulsify: while whisking constantly, slowly stream in 1/2 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust: add more lemon juice or a pinch more honey if it needs brighter or sweeter balance, or a pinch more sea salt to taste.

Dress the salad: pour about half of the vinaigrette over the prepared greens and toss gently to coat. Taste and add more dressing as needed — aim for a light, even coating so the radicchio's bitterness and cranberries' sweetness balance. Reserve any extra vinaigrette in the refrigerator for up to 3 days.