Farmhouse Greens With Shaved Radishes and Mint Vinaigrette 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jun 18, 2014

This salad is a triple threat: It makes a great first course; it can be dressed up for lunch with a piece of grilled fish or grilled chicken; and it can be served after the main course as a palate cleanser, before dessert.

Six tablespoons of blended oil may be substituted for the combination of extra-virgin and neutrally flavored oils listed below.

Make Ahead: You'll have about half the vinaigrette left over, which can be refrigerated in an airtight container for 3 to 4 days.

Where to Buy: Look for Lola Rosa lettuce at farmers markets and at some Whole Foods Markets. Its ruffled red-tipped leaves are sturdy, and balance well in a mix with more delicate lettuces.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the vinaigrette
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons neutrally flavored oil, such as canola or grapeseed
  • 6 large fresh mint leaves
  • For the salad
  • 1 head red-leaf lettuce
  • 1 head Lola Rosa lettuce (see headnote)
  • 1 ounce (1 cup packed) baby spinach leaves
  • 4 French breakfast radishes, trimmed then shaved into thin slices
  • Fine sea salt
  • Fresh cracked black pepper


For the vinaigrette: Combine the vinegar, oils and mint in a blender. Puree to form an emulsified vinaigrette; transfer to a container with a tight-fitting lid. The yield is a scant 1/2 cup.

For the salad: Separate the lettuce leaves, leaving them whole unless they are very big; if so, tear into large pieces. Place them in a large mixing bowl, along with the baby spinach and shaved radishes. Season lightly with salt and pepper. Pour half the vinaigrette over the mixture and toss gently to coat.

Build salads on each plate, starting with the largest leaves on the bottom and ending with the shaved radishes. Serve right away.

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Recipe Source

From Jaime Montes de Oca, senior executive sous-chef at the Hay-Adams Lafayette Restaurant downtown.

Tested by Bonnie S. Benwick.

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