Bramble & Spice

The anise flavor of tarragon, the slightly bitter lettuces, and the crisp radishes make this salad a refreshing meld of winter and spring produce. The tarragon can be toned down if you don’t care for anise but it is balanced really nicely alongside the dill. This salad makes a delicious lunch or light dinner and would be perfect alongside grilled chicken.

Spring Escarole Salad with Radish and Sprouts

Serves 4

1 head red romaine, washed

About ½ head escarole, washed

1 bunch radishes (5-7 depending on size)

½ English cucumber

1 ½ Tb tarragon, roughly chopped

¼ cup dill, roughly chopped

1/3 cup goat cheese, crumbled

3 oz sprouts

1 tray croutons

3 Tb olive oil

3 Tb lemon juice

½ tsp salt

Freshly ground pepper

Hard boiled eggs (1 per individual bowl)

Cut the lettuces into ½ – 1” ribbons and combine together in a large bowl. Thinly slice the radishes and cucumber and separate the pieces from one another as you add them to the bowl. Add the herbs, goat cheese, sprouts, and croutons. Toss altogether to combine everything. Add the olive oil, lemon juice, salt, and pepper. Toss well, breaking up any radishes and cucumbers that stick together. Taste a piece of lettuce, and adjust the lemon juice, salt, or pepper as necessary.

Serve the salad into bowls or plates and top each with a hard boiled egg that has been sliced and sprinkled with salt and pepper.