Spring Garden Salad with Edible Flowers and Meyer Lemon-Herb Citronette



Cook Time

20 mins

Total Time

20 mins


  • 2 heads fresh spring lettuce
  • 1 bunch radishes, cleaned and sliced thinly
  • 1 large cucumber, sliced thinly
  • ¼ cup sliced toasted almonds
  • 1 cup chevre, crumbled
  • ¼ cup meyer lemon juice
  • ½ cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp shallot, minced
  • 1 tbsp honey
  • 2 tbsp chives, chopped
  • 2 tbsp Italian parsley, chopped
  • Salt and pepper to taste
  • Edible Flowers for Garnish


  1. In a blender, combine lemon juice, chives, parsley, shallot, mustard, and honey. Blend on low until fully mixed, and slowly stream in olive oil until smooth and emulsified
  2. In a large bowl, combine lettuce, radish, and cucumber. Toss in citronette to coat evenly, and season to taste with salt and pepper.
  3. To serve, garnish with chevre, almonds, and edible flowers.
  4. Enjoy with your favorite Foley Family Wines Chardonnay.