Category
Salad
Servings
2
Author:
Signe Quitslund

Ingredients
½ teaspoon minced jalepeño
- 2 tablespoons scallion tops (the darker green section), thinly sliced
- Zest from ½ lime
- ¼ teaspoon cumin seed, toasted and ground
- ¼ cup lime juice
- 1 tablespoon white wine vinegar
- ½ teaspoon maple syrup or honey
- ½ cup olive oil
- Salt
5 ounces greens of your choice (arugula, mizuna, mustard frill would all be especially nice)
- 1 big handful cilantro (tender stems too)
- 3 medium radishes, thinly sliced into rounds
- 1 stalk celery, very thinly sliced on a bias
- 2 scallions, sliced thin on a bias (or thinly sliced shallot or pickled shallot)
For the Chile Lime Vinaigrette (makes about ¾ cup)
For the Salad
Directions
For the Vinaigrette
Combine all ingredients except oil in a bowl or jar, add a big pinch of salt, and whisk to combine. Whisk in your oil (or if using a jar, shake to emulsify everything) and season to taste with additional salt if needed.
For the Salad
Combine all ingredients in a large bowl, add desired amount of vinaigrette, and toss to combine. Serve immediately.