Crunchy Spring Salad

Name: Crunchy Spring Salad
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: serves 4
Ingredients: 3 Tbsp. fruity extra-virgin olive oil; 1 Tbsp. fresh lemon juice; 2 cups (2 oz.) arugula; 2 cups (1¼ oz.) frisée, white parts only, torn into pieces; 2 cups (1¼ oz.) watercress; 3 scallions (1½ oz.), white and light green parts only, trimmed and thinly sliced; 2 inner ribs celery, trimmed and thinly sliced (⅓ cup), plus leaves from 1 head celery, coarsely chopped (¼ cup); ⅓ cup finely chopped fresh Italian parsley; ⅓ cup finely chopped cilantro; ½ cup finely chopped fresh mint; 6 small radishes (3 oz.), trimmed and thinly sliced; 1⁄2 small bulb fennel (3 oz.), trimmed, halved lengthwise, and thinly sliced crosswise (1½ cups); Kosher salt; 2 oz. Freshly ground black pepper; 2 oz. Tomme or other aged firm goat's milk cheese, rind removed

Serves
serves 4
Time
20 minutes

D.J. COSTANTINO

By SAVEUR Editors

Published on August 29, 2019

Ingredients

3 Tbsp. fruity extra-virgin olive oil
1 Tbsp. fresh lemon juice
2 cups (2 oz.) arugula
2 cups (1¼ oz.) frisée, white parts only, torn into pieces
2 cups (1¼ oz.) watercress
3 scallions (1½ oz.), white and light green parts only, trimmed and thinly sliced
2 inner ribs celery, trimmed and thinly sliced (⅓ cup), plus leaves from 1 head celery, coarsely chopped (¼ cup)
⅓ cup finely chopped fresh Italian parsley
⅓ cup finely chopped cilantro
½ cup finely chopped fresh mint
6 small radishes (3 oz.), trimmed and thinly sliced
1⁄2 small bulb fennel (3 oz.), trimmed, halved lengthwise, and thinly sliced crosswise (1½ cups)
Kosher salt
2 oz. Freshly ground black pepper
2 oz. Tomme or other aged firm goat's milk cheese, rind removed

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By SAVEUR Editors

Published on August 29, 2019

Celery, radishes, and fennel give this herb-packed green salad a satisfying crunch. The whole thing is tossed in a simple lemon vinaigrette and finished with shaved aged goat cheese. If you can find Meyer lemons—in season from winter through late spring—their juice brings the dressing up a powerful notch.

Equipment

Ingredients

3 Tbsp. fruity extra-virgin olive oil
1 Tbsp. fresh lemon juice
2 cups (2 oz.) arugula
2 cups (1¼ oz.) frisée, white parts only, torn into pieces
2 cups (1¼ oz.) watercress
3 scallions (1½ oz.), white and light green parts only, trimmed and thinly sliced
2 inner ribs celery, trimmed and thinly sliced (⅓ cup), plus leaves from 1 head celery, coarsely chopped (¼ cup)
⅓ cup finely chopped fresh Italian parsley
⅓ cup finely chopped cilantro
½ cup finely chopped fresh mint
6 small radishes (3 oz.), trimmed and thinly sliced
1⁄2 small bulb fennel (3 oz.), trimmed, halved lengthwise, and thinly sliced crosswise (1½ cups)
Kosher salt
2 oz. Freshly ground black pepper
2 oz. Tomme or other aged firm goat's milk cheese, rind removed

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Instructions

Step 1

In a large bowl, whisk together the oil and lemon juice. Add the arugula, frisée, watercress, scallions, celery ribs and leaves, parsley, cilantro, mint, radishes, and fennel; toss gently to dress. Season with salt and pepper. Using a vegetable peeler, shave the cheese over salad. Gently toss again and serve immediately.

In a large bowl, whisk together the oil and lemon juice. Add the arugula, frisée, watercress, scallions, celery ribs and leaves, parsley, cilantro, mint, radishes, and fennel; toss gently to dress. Season with salt and pepper. Using a vegetable peeler, shave the cheese over salad. Gently toss again and serve immediately.