
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.
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