RECIPE FIFTEEN: Sunday July 23 - herb and radish salad

BACK STORY:
This was the salad recommendation in a daily New York Times email, and my love of radishes in the summer made it an easy sell. 

NOTES:
Despite the complexity of ingredients, this was quite easy to whip together. Cutting the radishes and cucumber took time but wasn't complicated. I roasted the walnuts in a dry saucepan on the stove instead of in the oven to save on heat. And I didn't have a lemon so used lime juice for the dressing instead. I also eliminated dill because I had forgotten to buy some. I blended all the ingredients together as I prepared them, but mixing the oil and lime juice together separately was a good idea to keep the dressing blended. The mint was good for the salad and for the side mojito with dinner.

STARS: 
4 out of 5. Small amount of prep but a great side salad that could be eaten with fresh bread and other fixings for a hearty meal. I'm excited for the leftovers. Incredible taste and perfect for summer!

RECIPE:
https://cooking.nytimes.com/recipes/1018648-herb-and-radish-salad-with-feta-and-walnuts

INGREDIENTS

• 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

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  Nutritional Information

PREPARATION

1. 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.
2. 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.
3. In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
4. 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).
5. 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.