Green with lemon yogurt vinaigrette, radishes, mint, and seed crackers recipe

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This recipe is a great way to use leftover Seed Crackers, which are like a crouton here. Bonus points for finding a Meyer lemon for the vinaigrette. If you use a standard lemon, add the honey to give it some sweetness.

  • Yield: 6 Servings


Lemon-Yogurt Vinaigrette
  • ½ cup extra-virgin olive oil
  • ¼ cup plain Greek yogurt
  • ¼ cup freshly squeezed Meyer or Eureka lemon juice
  • 2 teaspoons honey (optional; add if using a Eureka lemon)
  • 1 small clove garlic, grated on a rasp grater
  • ½ teaspoon kosher salt, plus more as needed
  • ¼ teaspoon crushed red chile flakes
  • 4 cups trimmed and washed greens
  • 1 cup paper-thin sliced radishes (about 8 large radishes)
  • 1 cup Seed Crackers or other good whole-grain seed-y crackers, broken into 1- to 2-inch shards
  • 1 small bunch mint, leaves removed
  • Pinch of kosher salt
  • 6 cranks black pepper
How to Make It
    Make the Vinaigrette
  1. Combine the oil, yogurt, lemon juice, garlic, salt, and chile flakes in a small jar with a tight-fitting lid. Shake! Taste it, add more salt if necessary, and shake it again. Set aside until ready to use or store in the fridge for up to 5 days.
  2. Put it together and Serve
  3. In a large bowl, combine the greens, radishes, crackers, mint, salt, and pepper. Toss with half of the vinaigrette and give it a taste. Add more vinaigrette if the salad seems dry or serve the rest of the vinaigrette on the side.

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