This très French side is simple—and simply delicious.


Credit: Photography by Jennifer Causey


Ingredient Checklist
Dijon Vinaigrette


Instructions Checklist
  • 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.