1 head of butter lettuce
2-3 cups of mizuna or tatsoi
1 carrot, cut into fine matchsticks (cut the carrot on the diagonal in thin cuts then cut into strips)
1 beet, peeled and grated
6-8 radishes, cut into rounds then strips
Herb Dressing (recipe follows)
freshly ground black pepper
- Separate the leaves of the lettuce by gently pulling them apart at the base. Discard the outer leaves if they are bruised and scarred; wash and dry the rest of the leaves. Leave them whole, if small, or tear or cut them in halves and quarters.
- Toss the lettuce and vegetables in a large bowl with most of the dressing and heap it lightly on to serving plates.
1 tablespoon Champagne vinegar or vinegar of choice
1 shallot, finely diced
2 tablespoons olive oil
1 tablespoon sour cream, crème fraiche, or yoghurt (optional)
1½ teaspoons chopped fresh tarragon, chervil, basil, thyme, or other favorite herb mixture
1 teaspoon snipped or finely sliced chives, plus their blossom if available
- 1. Combine vinegar, shallot, and salt in a bowl; whisk in the oil, cream if using, and most of the herbs, setting aside some to sprinkle over the salad. Taste and adjust seasonings as needed.