Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette

Yield: 4 Servings
Total Time:
15 mins
 
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.

Ingredients

  • 1 pound greens- any combinations of radish, carrot, beet or lettuce Remove any tough stems or central veins. Washed and dried.
  • 1/4 cup sliced carrots or radishes
  • 2 tablespoons white wine vinegar , or vinegar of choice
  • 2 tablespoons dry vermouth
  • 2 teaspoons dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup grape seed oil , olive or salad oil
  • optional accompaniments- tomatoes , toasted almonds, walnuts, croutons

Directions

  1. 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).

  2. In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
  3. Toss into greens, then top with accompaniments.

Did you make this recipe?

Let us know what you think!

Leave a Comment or share a photo on Instagram with the hashtag #whiteonricecouple.