The main thing I love about this recipe, though, is that its great as-is but its also super flexible
This post may contain affiliate links Spring Salad with Dill Dressing Ingredients 1 large or 2 small heads butter lettuce, washed, spun dry and leaves torn into bite size pieces 1 cup thinly sliced red cabbage 4 small radishes, sliced as thin as possible or 1 medium watermelon radish sliced thinly 2 small carrots, scrubbed clean and julienned or sliced super thin (purple or yellow would be pretty) 1 bunch fresh chives, chopped A few kumquats sliced crosswise A few edible flowers Flaky sea salt, if desired Dressing: 6 Tablespoons unrefined, cold-pressed, extra-virgin olive oil 2 Tablespoons raw cashew butter, sub mayo for nut-free 3 Tablespoons water 1 small garlic clove shallot or 2 scallions Zest of half a lemon, optional - gives it more lemon punch than just juice Juice of 1 lemon teaspoon sea salt + more to taste Few grinds of black pepper 1 box, .75 ounce fresh dill, tough stems removed, fronds chopped Instructions Place the butter lettuce in a large bowl and layer the remaining ingredients on top
standard 2.5 to 3.5 weeks rush 5 to 9 days +CA$11 rush 1.5 to 2.5 weeks +CA$9 Clearance (final sale) 3 to 7 days -(-)
Keep in mind the open sides of the bodice leave some flexibility
Pair this midi with a classy pair of kitten heels to finish off the look
