Ingredients:

2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup of olive oil
6 large radishes, thinly sliced
1 fennel bulb, cored and thinly sliced
1/2 pound asparagus, thinly sliced on the bias 
1 large carrot, finely julienned 
1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks 
1 head of Boston lettuce, torn into bite-size pieces
2 tablespoons shredded basil leaves 
1 tablespoon coarsely chopped tarragon 
Salt and freshly ground black pepper

RECIPE

Insalata Cruda

Michael White

Marea, NYC

This picnic-friendly salad was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.

Yield: 4 servings

Method:

In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil, and tarragon and toss gently to coat. Serve the salad right away. 