Recipes

Crunchy Spring Salad

  • Serves

    serves 4

  • Cook

    20 minutes

D.J. COSTANTINO

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

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.