Salade Verte
Photography by Jennifer Causey
Recipe by Jamie Malone
Ingredients
4 radishes
Fennel
4 cups of a variety of mild spring greens and bold, spicier ones, like arugula or frisée
Chopped hazelnuts
Chopped chives, tarragon, and parsley
Dijon Vinaigrette
1/2 cup olive oil
1/4 cup apple cider vinegar
1 tsp. Dijon mustard
1 clove garlic (grated)
1/4 tsp. sugar
Salt
Preparation
Radishes: Using a mandoline, slice 4 radishes, then soak in ice water until the edges begin to curl, about 20 minutes.
Fennel: Reserve the fronds from 1 bulb for garnish. Slice the bulb on a mandoline.
Mixed Greens: Use 4 cups of a variety of mild spring greens and bold, spicier ones, like arugula or frisée.
Hazelnuts: Chopped hazelnuts add richness, toasty flavor, and a little crunch.
Fresh Herbs: Chopped chives and tarragon are classic additions, but parsley would work, too.
Dijon Vinaigrette: Whisk 1/2 cup olive oil, 1/4 cup apple cider vinegar, 1 tsp. Dijon mustard, 1 clove garlic (grated), and 1/4 tsp. sugar until blended; season with salt. Just before serving, toss the salad with the vinaigrette until coated; season. Makes 3/4 cup.
