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.


Crunchy Spring Salad Crunchy Spring Salad
A trio of greens—arugula, frisée, and watercress—is simply dressed with lemon juice and olive oil, and gilded with aged goat cheese.
Yield: serves 4
Time: 20 minutes


  • 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


  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.