Spring Glow Salad with Chive Vinaigrette - alive magazine
As one of spring’s first crops, peppery arugula signals that longer, sweeter, more colourful days are afoot. It serves as an anchor to this virtuous salad that…
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Cooking tools:
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- Chef's knife
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- Serving bowl
Ingredients
- 1 lb (450 g) medium-sized radishes, trimmed and halved
- 2 tsp + 3 Tbsp (10 mL + 45 mL) extra-virgin olive oil, divided
- 1/2 tsp (2 mL) salt, divided
- 3/4 cup (180 mL) dried French (Puy) green lentils
- 3 Tbsp (45 mL) red wine vinegar or balsamic vinegar
- 3 Tbsp (45 mL) chopped fresh chives
- 1 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1/4 tsp (1 mL) black pepper
- 4 cups (1 L) spring lettuce or spinach
- 4 cups (1 L) arugula
- 1 large avocado, sliced
- 1/4 cup (60 mL) sliced almonds
- 1/2 cup (125 mL) crumbled feta
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