Crunchy Spring Salad
Laura Chenel, the noted cheese maker who originated American chèvre, advised us to use the juice of meyer lemons—in season from winter through late spring—to dress this salad.
3 tbsp. of a mild fruity olive oil
1 tbsp. fresh lemon juice
2 cups arugula leaves, torn into pieces
2 cups tender inner white leaves of frisee, torn into pieces
2 cups watercress leaves, preferably from wild hydroponic
3 small scallions, white and tender green parts only,
trimmed and thinly sliced
Leaves from 1 head celery, coarsely chopped
2 small tender inner ribs celery, trimmed and thinly sliced
Leaves from 1⁄4 bunch fresh parsley, chopped
Leaves from 1⁄4 bunch fresh cilantro, chopped
Leaves from 10 sprigs fresh mint, chopped
6 small radishes, trimmed and thinly sliced
1⁄2 small bulb fennel, trimmed, halved lengthwise, and
thinly sliced crosswise
2 oz. Tome or other aged firm goats' milk cheese, rind
Salt and freshly ground black pepper
1. Whisk oil and lemon juice together in a large bowl. Add arugula, frisee, watercress, scallions, celery leaves, celery, parsley, cilantro, mint, radishes, and fennel. Using a swivel-blade vegetable peeler, shave cheese over salad. Season to taste with salt and pepper.
2. Gently toss salad then adjust seasonings and toss again.