This beautiful salad from Alice Waters combines baby carrots with greens and radish rounds.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 medium shallot, thinly sliced
• 3/4 teaspoon salt
• 12 baby carrots, peeled
• 8 cups salad greens, such as arugula, dandelion, red oak leaf lettuce and frisée, torn into bite-size pieces
• 12 chives, cut into 1-inch lengths
• 4 large radishes, thinly sliced

Directions

1. In a large bowl, combine the olive oil, vinegar, shallot, and salt. In a small saucepan of boiling salted water, blanch the carrots for 2 minutes. Refresh the carrots in cold water and pat dry. Transfer the carrots to a small bowl and toss with 1 tablespoon of the vinaigrette. Add the salad greens, chives, and radishes to the large bowl and toss with the remaining vinaigrette. Garnish with the carrots and serve.