Today’s recipe keeps things super easy and quick. Both in terms of making it and reading about it. I am trying to accomplish a zillion things this week before we leave on vacation and, sadly, I haven’t had any time to sit down and write.
So, in the interest of time I’m going to forego the backstory and just go ahead and post this recipe. It’s so simple and fresh, featuring just a couple of spring’s first new vegetables – radishes and carrots. These are layered on top of a wedge of iceberg lettuce, topped with gorgonzola crumbles and drizzled with a creamy poppyseed dijon dressing.
I know it doesn’t sound like much. But trust me, sometimes simple is best. A lesson that I am trying to apply not just to buy recipes but to all of my life.
I prepared both the carrots and the radishes with my food processor. I used the grating blade for the carrots and the slicing blade for the radishes. If you don’t have a food processor, you can grate your carrots on a box grater and slice your radishes as thin as possible – without cutting our fingers of course.
I cut the stem off a head of iceberg lettuce and cut int into quarters. Then I sprinkled the veggies over a quartered wedge of iceberg lettuce and topped with some gorgonzola cheese.
For the dressing, I combined 2/3 cup of Greek yogurt and two tablespoons of mayonnaise (I like to use Primal Kitchen Mayo) with 2 tablespoons of honey, two tablespoons of apple cider vinegar and two tablespoons of dijon mustard. I also mixed in salt, pepper, and a clove of minced garlic. The I stirred in two tablespoons of poppyseeds.
I drizzled the Creamy Dijon Poppyseed dressing over my wedge salad and served the entire salad with a big chuck of crusty bread. Delicious!