Crunchy Spring Salad
Crunchy Spring Salad
SERVES 4
CHENEL LIKES TO USE the juice of meyer lemons-in season from winter through late spring-to dress this salad.
3 tbsp. McEvoy extra-virgin olive oil or other mild fruity olive oil
1 tbsp. fresh lemon juice
2 cups arugula leaves, torn into pieces
2 cups tender inner white leaves of frisee, torn into pieces
2 cups watercress leaves, preferably from wild hydroponic watercress
3 small scallions, white and tender green parts only, trimmed and thinly sliced
Leaves from 1 head celery, coarsely chopped
2 small tender inner ribs celery trimmed and thinly sliced
Leaves from ¼ bunch fresh parsley, chopped
Leaves from 10 sprigs fresh mint, chopped
6 small radishes, trimmed and thinly sliced
½ small bulb fennel, trimmed, halved lengthwise, and thinly sliced crosswise
2 oz. Tome or other aged firm goats' milk cheese, rind removed
Salt and freshly ground black pepper
1. Whisk oil and lemon juice together in a large bowl. Add arugula, frisee, watercress, scallions, celery leaves, celery, parsley, cilantro, mint, radishes, and fennel. Using a swivel-blade vegetable peeler, shave cheese over salad. Season to taste with salt and pepper.
2. Gently toss salad; then adjust seasons and toss again.
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