Herb and Radish Salad With Feta and Walnuts
This light, crunchy salad is a heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
If you have a mandoline to thinly slice the cucumber and radishes the job is even easier.
MAKES: 4 to 6 Servings
PREP/COOK TIME: 20 minutes
- 1 cup walnuts
- 2 bunches small radishes, trimmed (about 15 radishes)
- 3 Persian cucumbers, ends trimmed
- 2 tablespoons lemon juice
- ¼ cup extra-virgin olive oil
- Salt and ground black pepper
- 3 ounces sheep’s milk feta cheese, crumbled (preferably French feta)
- ½ cup chives cut into 1-inch pieces (about 1 bunch)
- 1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
- 1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
- ½ cup loosely packed mint leaves (about 1 small bunch)
- 2 sprigs tarragon, leaves stripped
- Heat 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.
- Use 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.
- In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Just 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).
- Place 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.
Adapted from one of Samin Nosran's recipes.