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.
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