Try this recipe in early spring, when the first radishes appear at farmers' markets.Try this recipe in early spring, when the first radishes appear at farmers' markets. A tangy mustard vinaigrette balances out avocado's buttery richness.

Jean-Georges Vongerichten

Gallery

Recipe Summary

Yield:
Makes: 4 servings (serving size: 1 3/4 cups salad)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk vinegar and mustard with a pinch each of salt and pepper. While whisking, add oils in a slow, steady stream to emulsify.

    Advertisement
  • Toss dressing with lettuce, radishes, scallion and dill. Top with avocado and serve.

Source

Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.

Nutrition Facts

152 calories; fat 14.4g; saturated fat 1.7g; mono fat 6.1g; poly fat 5.7g; protein 2g; carbohydrates 6g; fiber 3g; iron 1mg; sodium 122mg; calcium 30mg.
Advertisement