From the Taste for Life test kitchen
20 minutes prep time Serves 4
2 lb small new potatoes
4 cups mache (or spring mix, baby lettuce, or baby spinach leaves)
1/4 cups fresh chives, snipped into very small pieces
8 to 10 new radishes, thinly sliced
1 English cucumber, thinly sliced
1/4 c freshly squeezed lemon juice
1/2 tsp finely shredded lemon zest
1/4 c extra-virgin olive oil
1 small clove garlic, pressed
1 tsp thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1. Lightly scrub potatoes and cut in half. Steam or boil for 15 to 20 minutes until easily pierced by tip of sharp knife. 2. 2. Drain and set aside to cool.
3. Wash and spin greens dry, then combine in a large salad bowl with sliced radishes, cucumber, chives, and cooled potatoes.
4. Toss gently to combine.
5. Whisk together all ingredients for dressing or place in a jar and shake to blend. Dress salad and serve immediately.
Note: Leftover dressing will keep in the refrigerator for up to a week. (Olive oil will solidify, but will become liquid again quickly at room temperature.)