Saveur

Photo: Andre Baranowski

FOR THE VINAIGRETTE:
8 tbsp. extra-virgin olive oil
2 1⁄2 tsp. cracked black peppercorns
2 shallots, finely chopped
5 tbsp. red wine vinegar
8 oz. blue cheese, crumbled
Kosher salt, to taste

FOR THE SALAD:
3 radishes, thinly sliced
2 red chiles, preferably fresno or holland,
   stemmed, seeded, and thinly sliced lengthwise
1 head iceberg lettuce, cored, outermost
   leaves discarded, inner leaves
   torn into 3"-wide pieces
1⁄2 English cucumber, halved and
   cut into half moons
1⁄4 cup tarragon leaves
1⁄4 cup flat-leaf parsley leaves
1⁄4 cup chervil leaves
10 chives, cut into 1" pieces

1. Make the vinaigrette: Heat 2 tbsp. oil in a 10" skillet over medium heat. Add peppercorns and shallots and cook until shallots are soft, about 5 minutes. Stir in vinegar and remove pan from heat; let cool. Put two-thirds of the cheese into a medium bowl; add vinegar mixture and remaining oil. Season with salt; stir gently. Let sit at room temperature for at least 30 minutes.

2. Make the salad: Fill a large bowl with ice water. Add radishes, chiles, lettuce, and cucumbers and submerge. Let sit for 5 minutes to crisp; drain and dry in a salad spinner. Transfer vegetables to a bowl; toss with tarragon, parsley, and reserved vinaigrette. Serve sprinkled with remaining cheese along with chervil and chives.

SERVES 6

This article was first published in Saveur in Issue #120