A Feast of Beauty

“EVERY SPRING IS THE ONLY SPRING—A PERPETUAL ASTONISHMENT.”
—Ellis Peters

Vegetable Spring Rolls with Lemon-Herb Vinaigrette

Makes 12

1 (8-ounce) package miniature rainbow carrots, peeled and cut matchstick-thin
3 stalks celery, cut matchstick-thin
½ daikon, cut matchstick-thin
½ cup alfalfa sprouts
½ cup Lemon-Herb Vinaigrette
(recipe follows)
1 head butter lettuce, washed, trimmed, and cut into 12 (4-inch) leaves
12 blanched chives*

1. In a small bowl, combine carrots, celery, daikon, and sprouts. Add Lemon-Herb Vinaigrette, and toss to coat.

Divide vegetables among lettuce