Herb and Radish Salad With Feta and Walnuts
This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
- Serves: 4 persons
- 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
Step 1Heat 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 2Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
Step 3In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
Step 4Just 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 5Place 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.