Food & Cooking Recipes Salad Recipes Green Salad with Pickled-Shallot Vinaigrette Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 10, 2020 Rate PRINT Share Close Photo: Paola + Murray Total Time: 20 mins Servings: 8 A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside everything from roast chicken to salmon. Ingredients 1 large shallot, very thinly sliced (about ½ cup) 3 tablespoons sherry vinegar 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper 5 tablespoons extra-virgin olive oil 12 cups mixed greens (such as red-leaf, green-leaf, and Little Gem) torn into bite-size pieces 1 cup thinly sliced watermelon radishes (from 3 small) 1 cup thinly sliced carrots (from 2 to 3 small) Edible nasturtiums (optional) Directions Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy. Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately. Cook's Notes Use whatever greens are the most beautiful and fresh at the market. They will be the most delicious. Look for a mix of tender, crunchy, and spicy. Originally appeared: Martha Stewart Living, May 2020 Rate It PRINT