Spring Salad with Radishes

Have you ever grown your own radishes in the spring? Take one bite and you'll taste the difference in peppery flavor compared to ones in the supermarket. I can't get enough radish recipes in the spring, especially this light and refreshing salad. I like to pile on as many radishes as the salad can possibly handle to give it some bite and interesting texture. This is a marvelous side dish to make when you need to round out a meal, whether it's a fancy Easter lunch or you're looking for spring dinner ideas for any ol' night. The homemade dressing comes from my dear Aunt Trish who was married to my mother's brother. It's simple and lovely and lets the fresh spring vegetables really shine through.

What's the best lettuce for spring salad?

Use any salad greens you like. I used three different types because I like the varying flavors and textures. Plus, having a mix looks really pretty in a salad bowl too! But you could just as easily use all all kale, all romaine, or all Boston lettuce.

What type of radishes are best for this salad?

You don't need anything fancy for this salad. Just grab what you see in the grocery store! You'll most likely find red radishes, which work great. Whatever variety you choose, be sure to slice them thin. Radishes are pretty peppery, so you don't want to bite into any large chunks.

What's the best way to slice radishes?

You have two options: slice the radishes with a sharp knife, or use a mandoline. If using a knife, trim both ends so you have a flat, stable base. Then carefully cut slices as thinly as possible. Using a mandoline speeds up the process, but both methods work well.

Can you make spring salad ahead of time?

You can make the dressing ahead of time, and combine the greens, onion, and radish ahead, but wait until just before serving to toss it in dressing. You want it to be fresh and crunchy rather than sad and wilted.