There’s no better time to make a salad than when Spring lettuces begin to appear at the local Farmer’s Market…it gets even better when Spring radishes & strawberries appear, as the combination is delicious! For this salad, I prefer to thinly slice English cucumbers & radishes with a mandoline, then toss with fresh strawberries & the lettuces in Meyer lemon juice & zest & olive oil…if you’re a lemon fan, try Midtown’s Eureka Lemon Olive Oil in the salad…it’s superb! This is a great salad to serve for Brunch…I served it recently with Cheesy Tomato Mixed Green Quiche with Hash Brown Crust, Brown Sugar Bacon & Ham & Cheese Puff Pastry Pinwheels. This salad is a great palate cleanser for these rich dishes!
Wash & dry the cucumber & radishes. Thinly slice the cucumber & radishes using a mandoline or sharp knife. Set both aside.
Hull the strawberries. Slice the larger berries in half. Set aside.
Wash, dry, tear, & toss the lettuces into a large bowl. Add the cucumbers, radishes & strawberries...toss well once more.
Juice & zest the Meyer lemon(s) into another bowl, then add a generous splash of olive oil...whisk well, then add salt & pepper to taste...add more olive oil, if needed. Pour this over the Spring Green Salad. Toss the salad well.