Spring Greens and Radish Salad with Mimosa Dressing Recipe

Spring Greens and Radish Salad with Mimosa Dressing

Breakfast & Brunch

This light salad becomes a brunch item with the addition of the mimosa dressing. Pair it with the trout or corned beef recipe to complete your brunch menu.

By Kyle Wilkerson | March 01, 2016

Ingredients

1 head frisee, stemmed, washed
1 bunch water cress, washed, and stemmed
1 bunch breakfast radish, sliced thinly

Dressing

¼ cup Champagne
3 tablespoons orange juice
Zest of half an orange
½ shallot, fine diced
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt and pepper
1 teaspoon minced tarragon

Preparation

In a bowl combine champage, orange juice, zest, shallot, Dijon and tarragon and whisk. While continuing to whisk slowly drizzle in olive oil, and season.

In another bowl combine lettuces and radish and toss with dressing, season with salt and pepper and serve.

Yields 4-6 servings

Related Stories & Recipes

Corned Beef with Early Spring Vegetables

This is corned beef “lite.” We have simplified the process by using a corned beef flavored paste on the brisket, that simplifies the 2 week corning process, without sacrificing taste. The beets are im...

Trout with Bacon Cream and Poached Eggs

Fish sometimes is overlooked for a brunch dish. We used local NC trout, but grouper, snapper, catfish, or tilapia would work as well. If you are pressed for time the dish is very good without the sauc...