Mixed Herb Salad with Pickled Radish Vinaigrette Recipe

Name: Mixed Herb Salad with Pickled Radish Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons finely grated lemon zest; 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons rose vinegar or white wine vinegar; 1/4 teaspoon ground coriander; 5 radishes, very finely diced; 2 tablespoons minced shallots; Kosher salt; Freshly ground pepper; 3 ounces brioche, cut into 1-inch cubes (3 lightly packed cups); 1 head of red leaf lettuce, leaves torn; 1 head of Bibb lettuce, leaves torn; One 6-ounce head of frisee, torn into bite-size pieces; 1/4 cup lightly packed tarragon leaves; 1/4 cup lightly packed flat-leaf parsley leaves; 1/4 cup lightly packed mint leaves; 1/4 cup snipped chives; Crushed pink peppercorns, for garnish (optional)

Servings: persons

1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons rose vinegar or white wine vinegar
1/4 teaspoon ground coriander
5 radishes, very finely diced
2 tablespoons minced shallots
Kosher salt
Freshly ground pepper
3 ounces brioche, cut into 1-inch cubes (3 lightly packed cups)
1 head of red leaf lettuce, leaves torn
1 head of Bibb lettuce, leaves torn
One 6-ounce head of frisee, torn into bite-size pieces
1/4 cup lightly packed tarragon leaves
1/4 cup lightly packed flat-leaf parsley leaves
1/4 cup lightly packed mint leaves
1/4 cup snipped chives
Crushed pink peppercorns, for garnish (optional)

1
In a small bowl, whisk the lemon zest and juice with the olive oil, vinegar and coriander.
2
Stir in the radishes and shallots and season with salt and pepper.
3
Let the vinaigrette stand at room temperature for 2 hours.
4
Preheat the oven to 350.
5
Spread the brioche cubes on a baking sheet and bake for about 10 minutes, until golden and crisp.
6
Let cool slightly, then break the cubes into coarse bread crumbs.
7
In a large bowl, toss all of the lettuces with the tarragon, parsley, mint and chives.
8
Add the radish vinaigrette to the salad and toss to coat.
9
Season with salt and pepper and toss again.
10
Transfer the salad to plates.
11
Top with the brioche crumbs, garnish with crushed pink peppercorns and serve.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 teaspoons finely grated lemon zest, 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons rose vinegar or white wine vinegar, and more.

Yes, Mixed Herb Salad with Pickled Radish Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Herb Salad with Pickled Radish Vinaigrette

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