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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 ½ Tablespoons raw cashew butter, sub mayo for nut-free 3 Tablespoons water 1 small garlic clove ½ shallot or 2 scallions Zest of half a lemon, optional - gives it more lemon punch than just juice Juice of 1 lemon ½ 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
LSAC-SCBB(2)
Size:M/15-36/37
In 1855, an observer of Queen Victoria’s state visit to Paris complained that despite the number of foreigners present, Western fashions such as the crinoline had diluted national dress to such an extent that everyone, whether Turkish, Scottish, Spanish, or Tyrolean, dressed alike
this gown provides a professional
