Prep Time

　　10 minutes

　　Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them.

　　Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

　　

Ingredients

Makes 10 servings

　　

Dressing:

1/4 cup plain whole-milk yogurt

　　1/4 cup mayonnaise

　　2 tablespoons fresh lemon juice

　　2 tablespoons fresh chives, minced

　　1/8 teaspoon sugar

　　Salt and freshly ground black pepper

　　

Salad:

1 large head frisée, trimmed and torn into bite-size pieces

　　3 heads bibb or 1 head Boston lettuce, torn

　　1 pound radishes, trimmed; sliced if bigger than bite-sized

　　2 spring onions or 4 scallions, trimmed and thinly sliced

　　2 medium carrots, peeled and coarsely grated

　　

Step 1

In small bowl, whisk together yogurt, mayonnaise, lemon juice, chives, and sugar. Season to taste with salt and pepper. Cover and chill until ready to use.

　　

Step 2

In large bowl, toss together frisée, bibb lettuce, radishes, spring onions, and carrots. Add dressing and toss to coat. Serve immediately.