Radish, Herb & Feta Salad with Lemon Vinaigrette

Radish, Herb & Feta Salad with Lemon Vinaigrette

1 Review
From: EatingWell Magazine, March/April 2017

Sorrel, a perennial herb common in French cooking, adds bright, lemony flavor to this healthy spring salad recipe. The red-veined variety is particularly pretty but if you can't find it, try using baby arugula, pea shoots or mixed greens.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Dressing
  • 4 oil-packed anchovy fillets
  • 1 medium clove garlic, minced
  • ⅓ cup lemon juice
  • 2 tablespoons champagne vinegar
  • 1 tablespoon raw honey
  • ½ cup cup extra-virgin olive oil, preferably Arbequina
  • ¼ teaspoon sea salt
  • Freshly cracked pepper to taste
  • Salad
  • 1 pound radishes, trimmed and very thinly sliced
  • 2 cups packed small sorrel leaves or baby arugula
  • 1 small shallot, very thinly sliced, rings separated
  • ½ cup fresh basil, torn into small pieces
  • ½ cup fresh tarragon, torn into small pieces
  • ¼ teaspoon sea salt
  • Freshly cracked pepper to taste
  • ½ cup crumbled feta or soft goat cheese
  • 4 teaspoons lemon zest
  • 1 tablespoon finely grated fresh horseradish
  • Piment d'Espelette for garnish

Preparation

  • Prep

  • Ready In

  1. To prepare dressing: Combine anchovies, garlic, lemon juice, vinegar and honey in a blender; process until almost smooth. With the motor running, drizzle in oil through the feed tube and process until creamy. Season with ¼ teaspoon salt and pepper to taste.
  2. To prepare salad: Combine radishes, sorrel (or arugula), shallot, basil and tarragon in a large mixing bowl. Season with salt and pepper. Gently toss with ½ cup of the dressing (reserve the remaining dressing for another use). Transfer to a serving bowl or platter. Top with feta (or goat cheese), lemon zest, horseradish and a sprinkle of Piment d'Espelette, if desired. Serve immediately.
  • To make ahead: Refrigerate dressing (Step 1) for up to 3 days; bring to room temperature before using.

Nutrition information

  • Serving size: scant 1 cup each
  • Per serving: 148 calories; 12 g fat(3 g sat); 2 g fiber; 7 g carbohydrates; 3 g protein; 33 mcg folate; 12 mg cholesterol; 4 g sugars; 1 g added sugars; 465 IU vitamin A; 19 mg vitamin C; 120 mg calcium; 1 mg iron; 331 mg sodium; 271 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ medium-fat meat, 2 fat

Reviews 1

May 09, 2017
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By: Carolyn Malcoun
This will be my go to summer party salad recipe.
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