Try this recipe in early spring, when the first radishes appear at farmers' markets.

Jean-Georges Vongerichten
Recipe by Health April 2013

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Recipe Summary

Yield:
Makes: 4 servings (serving size: 1 3/4 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk vinegar and mustard with a pinch each of salt and pepper. While whisking, add oils in a slow, steady stream to emulsify.

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  • Toss dressing with lettuce, radishes, scallion and dill. Top with avocado and serve.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.

Nutrition Facts

152 calories; fat 14.4g; saturated fat 1.7g; mono fat 6.1g; poly fat 5.7g; protein 2g; carbohydrates 6g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 122mg; calcium 30mg.
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