Salade Verte

This très French side is simple—and simply delicious.
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salad verte ingredients chopped

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.