Spring Salad with Carrot Ribbons and Watermelon Radish Recipe

Ingredients:

• Salad:
• 2 carrots, peeled
• 1 watermelon radish, peeled
• 1 cup sugar snap peas
• 6 cups (about 6 oz) baby lettuce greens, such as red butter lettuce
• 1 cup pea shoots
• Three-Herb Sherry Vinaigrette:
• 1 Tbsp finely chopped fresh basil
• 1 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh mint
• 1 Tbsp minced shallot
• 1/4 cup sherry vinegar
• 1/4 tsp salt, more to taste
• 1/4 tsp pepper
• 1/3 cup Metropolitan Market Extra Virgin Olive Oil
• OR
• Bagna Cauda Vinaigrette:
• 1/4 cup sherry vinegar
• 1 Tbsp minced shallot or /2 teaspoon minced garlic
• 1/2 tsp anchovy paste
• 1/4 tsp salt, more to taste
• 1/4 tsp pepper
• 1/3 cup Metropolitan Market Extra Virgin Olive Oil
• Topping (optional):
• crumbled ricotta salata cheese

Directions:

1. Prepare two medium bowls with ice water. To make carrot ribbons, run a vegetable peeler down the length of each carrot. Place ribbons in one bowl of ice water. Cut watermelon radish in half. With a mandolin or sharp knife, cut into thin (about 1/8-inch) slices. Place in the other bowl of iced water. Set aside while preparing remaining ingredients and dressing. (Can be made up to a day ahead; cover and chill.)
2. With a small knife, trim top of each snap pea and pull off tough string that runs the length of the pea. Cut peas on a diagonal, into 1/4-inch slices. Set aside.
3. Make vinaigrette. In a blender, combine all ingredients, except for the oil; blend until incorporated. With the motor running, add the oil slowly in a steady stream. Taste and season with salt and pepper.
4. To serve, drain carrot ribbons and radish slices. Pat dry on a clean towel or paper towel. Combine salad greens, pea shoots, snap peas, and radish in a bowl. Add vinaigrette and toss gently. Top with carrot ribbons and ricotta salata, if desired.