When making the vinaigrette for this bright-tasting, herb-flecked salad, use a crumbly blue cheese like cabrales or valdeon from Spain; creamier kinds like saga blue will melt into the dressing.
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
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 2⁄3 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.
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.