This bright and refreshing salad is perfect alongside virtually any main dish.
The creamy dressing is garlicky and lightly sweet with the most gentle kick of spice from crushed red pepper.
Feel free to swap in an equal amount of mixed baby greens for all the various leaves.
Photo:Greg Dupree, Food Stylist: Emily Hall, Prop Stylist: Claire Spollen
Set aside or refrigerate for up to 1 week.
(If refrigerated, bring to room temperature for 30 minutes before serving.
Shake again to combine before using.)
Prepare the radishes:
Separate radish leaves from bulbs.
Clean and dry leaves.
Trim and roughly chop leaves, discarding any that are withered or torn.
Thinly slice 3 to 5 radishes on a mandoline or with a chefs knife to yield 12 cup.
Reserve remaining radishes for another use.
Assemble the salad:
Arrange half each of watercress and pea tendrils evenly on a medium platter.
Top with half each of radish slices, radish leaves, sliced celery, and celery leaves.
Drizzle 3 tablespoons dressing over salad.
Sprinkle with 14 teaspoon salt and 18 teaspoon black pepper.
Repeat layers with remaining produce.
Finish and serve:
Drizzle 3 tablespoons dressing over salad.
Sprinkle with remaining 14 teaspoon salt and 18 teaspoon black pepper.
Serve immediately along with any remaining dressing.
2,000 calories a day is used for general nutrition advice.
