There's nothing that Catherine McCord likes better than a farm fresh salad, bursting with seasonal ingredients. Her simple, yet tasty, lemon vinaigrette perfectly complements the salad.
Summer Farm Salad with Lemon Vinaigrette
Ingredients
About 12 cups lettuce, arugula and other fresh greens from the farm
1 cup fresh herbs: basil, chervil, dill, parsley, etc.
2 to 3 radishes, thinly sliced
3 oranges, apples, peaches or nectarines thinly sliced or sectioned or supremed
2 cups cherry tomatoes, sliced
3 ripe avocados, sliced
1 cup sprouted sunflower seeds
Flaky sea salt
For the Vinaigrette
1/2 cup lemon juice
1 cup olive oil
1 garlic clove, minced
1 small shallot, finely chopped
1 tablespoon honey
1/2 teaspoon kosher salt
Instructions
- Chop or pull lettuce greens and herbs into bite sized pieces
- Thinly slice radish.
- Supreme oranges or thinly slice apples or stone fruit.
- Place all of the salad ingredients into the bowl and season with Malden salt to taste.
- Place all of the lemon vinaigrette ingredients into a mason jar and shake until emulsified.
- Drizzle the salad with vinaigrette and toss with hands or tongs until lightly coated.
