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Seven-Herb Salad

Seven-Herb Salad

Ingredients

  • 2 radishes
  • 4 snap peas
  • 1/2 bunch parsley
  • 1/2 bunch mint
  • 1/2 bunch basil
  • 1/2 bunch chives
  • 1/2 bunch chervil
  • 1/2 bunch dill
  • 4 ounces baby spinach
  • Fronds from 1 bulb fennel
  • 1 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Slice the radishes very thinly. Cut snap peas in thirds. Pull the leaves from the herbs, keeping as little stem as possible.
  2. Add the radishes, snap peas, herbs, spinach, and fennel fronds to a large bowl. Add the lemon juice and olive oil. Sprinkle with salt and pepper to taste. Toss and serve immediately.

Note

  • Recipe created by Paul C. Reilly, executive chef/co-owner of Beast + Bottle and Coperta in Denver

Nutrition Information

Per serving: 113 kcal cal., 10 g fat (1.5 g sat. fat), 156 mg sodium, 2 g fiber, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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