Salade Verte

    This très French side is simple—and simply delicious.
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    Publish date:
    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.