Herb and Radish Salad With Feta and Walnuts
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup walnuts
- 2bunches small radishes, trimmed (about 15 radishes)
- 3Persian cucumbers, ends trimmed
- 2tablespoons lemon juice
- ¼cup extra-virgin olive oil
- Salt and ground black pepper
- 3ounces sheep’s milk feta cheese, crumbled (preferably French feta)
- ½cup chives cut into 1-inch pieces (about 1 bunch)
- 1cup loosely packed cilantro leaves and tender stems (about 1 bunch)
- 1cup loosely packed dill fronds, stems removed (about 1 large bunch)
- ½cup loosely packed mint leaves (about 1 small bunch)
- 2sprigs tarragon, leaves stripped
Nutritional analysis per serving (6 servings)
266 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 11 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
- Step 2
Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly ⅛-inch thick. Place in a medium bowl. Add walnuts.
- Step 3
In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Step 4
Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
- Step 5
Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.
Private Notes
Comments
I cut the amounts in half to make a side salad for two people to accompany some lemony chicken thighs and griddled zucchini - but honestly I think I could have made the full amount and eaten it all myself. Such a lovely combination of fresh flavors and textures, and it looks gorgeous to boot. Springtime in a bowl. You could also add some chickpeas or white beans to make a more filling main-dish type of deal.
If you're someone who loves concoctions of fresh herbs, you'll really like this salad. The radishes and cucumbers make it a filling companion to grilled fish and an accompanying glass of rose--perfect summer meal. This is very good when your garden is heavy with herbs begging to be used, but maybe not worth the expense of buying all the components at the store. That said, I feel doubling the lemon juice--as well as the feta--would improve this dish the next time I make it.
This is a great salad. Bc lots of people don't like cilantro, I use basil leaves instead.
made it exactly as instructed - Oops, I lied...didn't use chives and replaced cilantro with tarragon - loved it! made it same way again and through in a few salami slices and loved it, again!
Great as is - and easy to adapt. enjoyed the simplicity and freshness.
Eat this salad all week, adding a bit of leftovers from the week such as eggs, rice, beans, avocado, tuna. It works as a fantastic base.
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