Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette
This is one of our favorite vinaigrettes, adapted from our favorite cookbook, Private collections. Our spinach salad with toasted almonds is hugely popular when dressed with this vermouth vinaigrette. This dressing is super flavorful and a wonderful accompaniment to all the peppery, grassy and more bold flavors of radish, carrot and beet greens. You can keep the salad to purely tops from these vegetables, or use them as an accompaniment in a lettuce salad.
1poundgreens- any combinations of radish, carrot, beet or lettuce Remove any tough stems or central veins. Washed and dried.
1/4cupsliced carrots or radishes
2tablespoonswhite wine vinegar, or vinegar of choice
In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments (white wine vinegar, dry vermouth, dijon mustard, soy sauce, curry powder, sugar, salt, black pepper, and grape seed oil).
In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette - https://whiteonricecouple.com/recipes/radish-salad-beet-salad-carrot-top-salad/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.