The ingredients being ripe in my backyard garden on the same day originally inspired this simple salad.
INGREDIENTS
6 breakfast radishes
4 heads bibb or other butter lettuce, torn into small pieces
2 cups snap peas, strings removed and thinly sliced on the bias
1 cup pea shoots (optional)
¹?³ cup chopped fresh mint
¹?³ cup chopped fresh parsley
½ cup lemon vinaigrette, plus more to taste (recipe follows)
Pinch of kosher salt
1 Tbsp. grated pecorino
PREPARATION
• Use a mandoline or knife to thinly slice the radishes. Place them in a large bowl with the lettuce, snap peas, pea shoots (if desired), mint and parsley. Toss with the lemon vinaigrette and salt. Let sit 5 minutes. Sprinkle with the pecorino before serving.
This article appears in September 2016.