Have you ever grown your own radishes in the spring? Take one bite and you’ll taste the difference in peppery flavor compared to ones in the supermarket. I can’t get enough of them! I like to pile on as many as this salad can possibly handle to give it some bite and interesting texture. This is a marvelous salad to make when you need to round out a meal, whether it’s a fancy Easter lunch or any ol’ Wednesday night spring dinner. The homemade dressing comes from my dear Aunt Trish who was married to my mother’s brother. It’s simple and lovely and lets the fresh spring vegetables really shine through.
What’s the best lettuce for spring salad?
Use any salad greens you like. I used three different types because I like the varying flavors and textures. Plus, having a mix looks really pretty in a salad bowl too! But you could just as easily use all all kale, all romaine, or all Boston lettuce.
Can you make spring salad ahead of time?
You can make the dressing ahead of time, and combine the greens, onion, and radish ahead, but wait until just before serving to toss it in dressing. You want it to be fresh and crunchy rather than sad and wilted.
