I love the crunch and acidity of this salad!

Serves 4

1 apple, cored, cut in half, and thinly sliced

6 radishes, thinly sliced

2 cups microgreens

4 hard-boiled eggs, peeled and cut into wedges

flaky salt & pepper to taste

1 cup crème fraiche

2 tablespoons lemon juice

1 tablespoon chopped dill

  1. Place apple, radishes, microgreens, and eggs on a platter or on plates.
  2. Sprinkle with some flaky salt
  3. In a bowl, mix together crème fraiche, lemon juice, and dill
  4. Season with salt and pepper
  5. drizzle over plated salads


Photography by Colin Cooke

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