Guest Post: Emily Fiffer’s Herb and Radish Salad

When Emily sent me her new recipe, I didn’t know what to think. I loved all of the ingredients, but wasn’t so sure I’d like them all together. But then I went to the farmers market and bought all of the ingredients. And then I whipped it together on Saturday. Then again for lunch on Sunday. And again for dinner. She was right…it’s really, really good! It’s so hearty, but still light and summery. Emily’s got all the details below. Excited to see what you think.

Here’s Emily:
It used to be uncool to be called a herb. If someone called me a herb today I’d French kiss them. In other words, now that I’m a grown up I have learned to embrace my herb-ness. Herbs make meals more fun – they are so different in taste and texture; they add an element of surprise and brightness to any meal.

Stock up the next time you hit the market; fresh herbs abound: cilantro, parsley, dill, tarragon, mint, rosemary, thyme, basil, chives – the possibilities are endless! Today’s recipe features herbs in all their glory. If you don’t have something, substitute something else (or don’t). As long as it’s fresh (not dried), you can’t go wrong.

{ Herb and Radish Salad } 

Salad
Spinach leaves, torn (amount varies depending on how many you’re feeding; I eat a lot of salad so I always make sure to add twice as much as I think is necessary)
6 or 7 basil leaves, torn
Handful of mint leaves
3 spring onions, chopped (both light and green parts)
Few radishes (whatever kind you pick up – the Breakfast variety are bright and bitter), very thinly sliced
Sea salt and pepper to taste

Throw salad ingredients in a bowl. Add a tablespoon or two of vinaigrette (recipe below). Mix with your hands to coat evenly. Season with salt and pepper.

Note: Tossing salads with my hands is something I added to my repertoire after reading An Everlasting Meal by Tamar Adler. Feel your food! Don’t be scared of it. Also, read the book. It will change the way you buy, cook, and eat.

Vinaigrette
2 Tbsp vinegar of choice
2 Tbsp Dijon mustard
5 Tbsp good olive oil

Mix vinegar and mustard in a jar with a fork. Add olive oil. Put the top on and shake it like you mean it. Store in the fridge; it keeps for weeks and is perfect drizzled over everything from salads to roasted vegetables.

OPP Notes: 

If you can’t find onions labeled “Spring Onion” at your grocery or farmers market, look for scallions or green onions. All work great here.

If you are cutting out oil, use a little bit of lemon juice and a little bit of water instead of the oil. The Dijon and vinegar still taste pretty great together without much else.