Recipes

Greenhouse Greens with Daikon and Crispy Shallots

Tender greenhouse greens and crisp daikon tossed in a simple lemon dressing and finished with golden, crunchy shallots.

Ingredients

2 medium shallots, thinly sliced

1/2 cup neutral oil

pinch of salt

1 bag greenhouse greens

1 cup daikon radish, shaved into thin ribbons or cut into matchsticks

1/4 cup thinly sliced scallions

2 tbsp lemon juice

1 tsp honey

1/4 cup olive oil

Method

1. Make the crispy shallots. Heat oil in a small skillet over medium heat. Add shallots and cook slowly, stirring often until brown and crisp. Remove with slotted spoon to a paper towel lined plate or rack and sprinkle with salt. They will crisp more as they cool.

2. Make the dressing. In a small bowl, whisk lemon juice and honey. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste.

3. Assemble the salad. In a large bowl, gently toss greens and daikon with just enough dressing to lightly coat. Transfer to platter and scatter crispy shallots and scallions over the top.