Rainbow Radish and Edible Flower Salad with Blood Orange Vinaigrette





Prep time 20mins
Serves or Makes: 6


  • 1 (5 oz) package butterhead lettuce
  • 1 (5 oz) package arugula
  • 1 thinly sliced watermelon radish
  • 1 thinly sliced purple radish
  • 1 thinly sliced green radish
  • 3 rainbow carrots, shaved into ribbons, then shocked in an ice bath to set curl
  • 1/2 cup thinly sliced on the bias snap peas
  • 1/4 cup red cabbage, shredded
  • 2 shallots, cut into rings
  • 2 blood oranges, segmented
  • 1/2 cup blood orange juice
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon honey
  • Salt and pepper, to taste 
  • for garnish Microgreens
  • for garnish Edible Flowers

For the marinated shallots


  • Step 1

    In a jar combine the olive oil, red wine vinegar and oregano. Add the shallots and leave to marinate on the counter for at least 2 hours.

For the vinaigrette

  • Step 1

    Remove the shallots from the olive oil and set aside. Combine the orange juice, olive oil, honey and a pinch of salt and pepper in a jar and shake well until thick and smooth. Taste and adjust seasoning.

To assemble the salad:

  • Step 1

    In a very large bowl, toss the lettuce and arugula with about 1/4 cup of the vinaigrette. Add half the radishes, carrots, peas, shallots and orange segments and toss.

  • Step 2

    Transfer to a platter. Arrange the remaining ingredients to create a colorful finish. Drizzle more vinaigrette and garnish with microgreens and edible flowers.