Primavera Salad

This salad is a study in contrasting textures, flavors, and colors. Perfect for celebrating all of the spring greens.

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1 bag lettuce greens
1 bag arugula or spinach
1 clam shell pea shoots or other micro greens
1 bunch radish, any variety
1 pint peas, snap or snow
2-3 carrots
1/2 cup sunflower or pumpkin seeds, toasted
3 tbsp champagne vinegar
1/2 cup olive oil
pecorino, optional


  1. With a sharp knife or mandolin, cut the radishes thinly
  2. Using a vegetable peeler, cut the carrots into wide ribbons
  3. Cut the peas into slivers on an angle
  4. Place all of the greens in a large bowl and add 90% of the cut vegetables and toasted seeds
  5. Season with salt and pepper and dress with the vinegar and olive oil
  6. Toss to coat and then top with the remaining vegetables and seeds
  7. Finish with several shavings of the cheese if using