An Enchanting Spring Salad

By Libbie Summers (produced for Savannah Magazine)
Assisted by Candace Brower
Photography by Cedric Smith

Spring greens never looked so deliciously beautiful and enchanting.
An Enchanting Spring Salad from Libbie Summers

An Enchanting Salad Course from Libbie Summers
Spring Salad
(sweet peach vinaigrette)
serves 6

2 tablespoons Peach Preserves
2 tablespoons canola oil
2 tablespoons rice wine vinegar
Kosher salt and freshly ground black pepper to taste
6 cups mixed Spring salad greens (mizuna, arugula and herbs), washed and dried
12 Easter radish, washed and sliced in half lengthwise
12 edible flowers

In a small mixing bowl, whisk together the preserves, oil and vinegar. Salt and pepper to taste.

Divide the salad greens between 6 plates, add 4 radish halves to each plate. Drizzle with a small amount of vinaigrette and garnish each with edible flowers. Serve immediately.


Vintage plates from the collection of Elizabeth Demos
Vintage furniture from Savannah Vintage Rentals

No comments yet. You should be kind and add one!

Get the latest from Libbie!
Stay up-to-date with the latest recipes, photoshoots, videos and much more!