Spring Salad with Carrot Ribbons and Watermelon Radish Recipe

Spring Salad with Carrot Ribbons and Watermelon Radish

Serves 6

Celebrate spring with this colorful salad full of crunch!


  • 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


  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.


Amount Per Serving (based on 6 servings)
Calories: 140
Fat: 13 g
SaturatedFat: 2 g
Cholesterol: 0 mg
Sodium: 120 mg
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 3 g
Protein: 1 g
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