I really do love running into people who want to tell me about the recipes they've read and tried. In the grocery story, I get asked for ingredient advice. Kids will tell me that they put a recipe on the refrigerator. (Is there any greater honor?) Recently, a woman told me that one of my favorite cakes was now hers. I am humbled to be part of a community of cooks that I don't know.

I often ask readers I meet if they have any requests, as I'm constantly looking for reasons to try new things. This spring dish is for the gentleman at the library who wanted more salad ideas. I think it'll brighten anyone's lunchbox. Store the dressing in the jar at room temperature for a week. It will separate, but this is easily fixed by a good shake before serving.

Makes 1/2 c. salad dressing for about 6 meal-sized salads

head of lettuce
5-6 radishes
handfuls of spring veg such as: sugar snap peas, garlic scapes, green onions

1 tsp. lemon zest
1 sprig fresh oregano
1/4 tsp. kosher salt
1 clove garlic

2 tbls. lemon juice
1 tsp. champagne vinegar
2 tbls. water
scant 1/4 c. olive oil

  1. Wash, trim, and chop the lettuce.
  2. Thinly slice pea pods and finely chop other vegetables.
  3. Trim the radishes and either chop or coarsely grate.
  4. On your cutting board, mound zest, oregano, salt, and garlic clove. With a chef’s knife, chop ingredients together. Mash with the side of your knife periodically and continue chopping. This should result in a nice paste. (Alternatively, you can also use a mortar and pestle.)
  5. In a jar with a lid, mix together the lemon juice, vinegar, water, and oil. Add the paste.
  6. When ready to serve, toss veggies and vinaigrette together.