Herb and Radish Salad With Feta and Walnuts
Updated July 11, 2018
Michael Kraus for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup walnuts
2 bunches small radishes, trimmed (about 15 radishes)
3 Persian cucumbers, ends trimmed
2 tablespoons lemon juice
¼ cup extra-virgin olive oil
Salt and ground black pepper
3 ounces sheep’s milk feta cheese, crumbled (preferably French feta)
½ cup chives cut into 1-inch pieces (about 1 bunch)
1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
½ cup loosely packed mint leaves (about 1 small bunch)
2 sprigs tarragon, leaves stripped
Nutritional analysis per serving (4 to 6 servings)
7 grams carbs; 13 milligrams cholesterol; 266 calories; 9 grams monosaturated fat; 11 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 3 grams fiber; 293 milligrams sodium; 6 grams protein; 2 grams sugar
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.
Luscious we used pecans but plan to try pistachios. You could also add a bit of walnut or pistachio oil. Crazy healthy dinner. We had to double the dressing.
I did it without the cheese or the nuts and still very delicious, as a lighter side dish. The dill makes all the difference
I expected this to taste more extraordinary than it did. It was pleasant, but it seemed like a lot of chopping for the taste experience.