Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them.
Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.
Recipe information
Yield
Makes 10 servings
Ingredients
Dressing:
1/4 cup plain whole-milk yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons fresh chives, minced
1/8 teaspoon sugar
Salt and freshly ground black pepper
Salad:
1 large head frisée, trimmed and torn into bite-size pieces
3 heads bibb or 1 head Boston lettuce, torn
1 pound radishes, trimmed; sliced if bigger than bite-sized
2 spring onions or 4 scallions, trimmed and thinly sliced
2 medium carrots, peeled and coarsely grated
Preparation
Step 1
In small bowl, whisk together yogurt, mayonnaise, lemon juice, chives, and sugar. Season to taste with salt and pepper. Cover and chill until ready to use.
Step 2
In large bowl, toss together frisée, bibb lettuce, radishes, spring onions, and carrots. Add dressing and toss to coat. Serve immediately.
