Ingredients:
For the salad:
Torn lettuce leaves
Small radicchio leaves
Tender turnips, sliced
Lemon, thinly sliced and then chopped
Celery, thinly sliced
Spring Onions or Scallions, thinly sliced
Cilantro
For the vinaigrette:
1 tsp dijon mustard
1 garlic clove, finely grated
1 tbl shallot, minced
1/4 cup red wine vinegar
3/4 cup olive oil
1-2 tsp honey (optional)
salt and pepper
Instructions:
Make the dressing: Mix dijon, garlic, shallot, a generous pinch of salt and several grinds of black pepper in a large bowl with the vinegar. Whisk to combine. Slowly drizzle in the olive oil while you whisk to create an emulsion, season to taste. If you want a slightly less acidic dressing, add in the honey at the beginning. You can also try this in a blender, or in a protein shaker bottle. Shake a lot, until the dressing looks creamy. If using a bowl, wrap a rolled up towel around the base of the bowl (creating a circle for it to sit on) to hold it in place.
For the salad, use any amount of the ingredients you like. This is just an outline, you can add fresh blanched fava beans or peas as the season progresses, thinly sliced fennel, more herbs, or citrus segments. The whole lemon pieces are key! They brighten up any salad. Toss with the dressing to serve and season with salt and pepper.