See the Recipe. Andre Baranowski

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.

Yield: serves 6


For the Vinaigrette

  • 8 tbsp. extra-virgin olive oil
  • 2 12 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
  • 12 English cucumber, halved and cut into half moons
  • 14 cup tarragon leaves
  • 14 cup flat-leaf parsley leaves
  • 14 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 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.
  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.