Ingredients
Equipment
Method
- Rinse the arugula or spring greens under cold water and dry them thoroughly in a salad spinner or with paper towels.
- Slice the cucumber into thin rounds or half-moons and thinly slice the radishes.
- Finely mince the shallots.
- In a small bowl, whisk together the lemon juice, Dijon mustard, minced shallots, kosher salt, and black pepper. Let sit for 1 minute.
- While whisking constantly, slowly drizzle in the olive oil until the dressing emulsifies and looks slightly creamy.
- Place the dried greens in a large mixing bowl and add the cucumber, radishes, and peas. Toss gently to combine.
- Tear the mint leaves into bite-sized pieces and roughly chop the dill, then add both herbs to the bowl.
- Pour the vinaigrette over the salad and toss gently but thoroughly until everything is evenly coated.
- Taste and adjust with more salt, pepper, or lemon juice if needed, then serve immediately.
Notes
Do not dress the salad more than 10 minutes before serving to keep the greens crisp. For variations, add feta, nuts, grilled chicken, or swap the greens as desired.