Insalata Cruda Recipe | James Beard Foundation

Ingredients

• 2 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup of olive oil
• 6 large radishes, thinly sliced
• 1 fennel bulb, cored and thinly sliced
• 1/2 pound asparagus, thinly sliced on the bias
• 1 large carrot, finely julienned
• 1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks
• 1 head of Boston lettuce, torn into bite-size pieces
• 2 tablespoons shredded basil leaves
• 1 tablespoon coarsely chopped tarragon
• Salt and freshly ground black pepper