This salad is designed to complement the spring ingredients featured in the Lamb Chop recipe above. The combination of mesclun greens, pea sprouts and tendrils, and radishes create a fresh, crisp dish that pairs beautifully with the main course.
This is the base for the salad, but if you have a liking for pumpkin sprouts add them also.
Directions are simple: toss everything together in a large bowl with a good quality olive oil and your favorite vinegar (I use my homemade wine vinegar). Salt and pepper to taste.
John F. Carafoli is an international food stylist, consultant, and author. He wrote the seminal book Food Photography and Styling; Cape Cod Chef’s Table, Recipes from Buzzards Bay to Provincetown; and Great Italian American Food in New England: History, Traditions & Memories. He has been published in Gastronomica, The Journal of Food and Culture, The New York Times, L’italo-Americano Italian Newspaper, and Edible Cape Cod, where he won an EDDY for best use of recipes in a feature. He was profiled in the Italian publication ER (Emilia Romagna) and presented papers at the Oxford Symposium on Food and Cookery in England. Learn more at myjourneythroughtheworldoffood.com
