top of page
CRUNCHY SPRING SALAD
SERVES 4
INGREDIENTS:
DIRECTIONS:
SERVE WITH:
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• 2 cups (2 oz.) arugula
• 2 cups frisée, white parts torn into pieces
• 2 cups watercress
• 3 scallions white and light
• 2 inner ribs celery, trimmed and sliced
• 1 head celery, coarsely chopped
• ⅓ cup chopped cilantro
• ½ cup chopped mint
• 6 small radishes (3 oz.), trimmed and sliced
• 1⁄2 bulb fennel trimmed, halved and sliced
• Kosher salt
• 2 oz. Freshly ground black pepper
• 2 oz. Tomme or other aged firm goat's
milk cheese, rind removed
In a large bowl, whisk together the oil and lemon juice. Add the arugula, frisée, watercress, scallions, celery ribs and leaves, parsley, cilantro, mint, radishes, and fennel; toss gently to dress. Season with salt and pepper. Using a vegetable peeler, shave the cheese over salad. Gently toss again and serve immediately.
bottom of page