Hearty Spring Salad with French Breakfast Radishes & Goat Cheese Toast

Hearty Spring Salad

with French Breakfast Radishes & Goat Cheese Toast

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We absolutely love heirloom produce. Here, we’re using French Breakfast radishes, a gourmet variety that originated in the late 19th Century. These radishes are longer than most, with bright pink and creamy white hues. We’re tossing them with butter lettuce, fennel and fingerling potatoes to take advantage of their elegant, juicy flavor. We’re serving them up another French institution, a toasted baguette spread with luscious goat cheese.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    625 Cals (est.)
fresh
ingredients
Hearty Spring Salad with French Breakfast Radishes & Goat Cheese Toast
Title
  • 1 Small Baguette
  • 6 oz Fingerling Potatoes
  • 3 oz French Breakfast Radishes
  • 1 Fennel Bulb With Fronds
  • 1 head Butter Lettuce
  • 1 large bunch Mint
  • 1 Shallot
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Whole Grain Mustard
  • ¼ cup Red Quinoa
  • 4 oz Goat Cheese
time-saving
tips & techniques
Cook the quinoa:
1 Cook the quinoa:

Preheat the oven to 450°F. Heat 2 medium pots of salted water to boiling on high. Once the first pot of water is boiling, add the quinoa. Cook 14 to 16 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside.

Prepare the ingredients:
2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Cut the baguette in half horizontally, then crosswise on an angle. Cut off and discard the root end of the lettuce; separate the leaves. Cut the potatoes into ½-inch-thick rounds. Trim off and discard the stem ends of the radishes; cut the radishes into bite-sized wedges. Cut off and discard the fennel stems and fronds; thinly slice the bulb. Pick the mint leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place the minced shallot in a medium bowl with the vinegar.

Cook the potatoes:
3 Cook the potatoes:

Add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Remove from heat. Thoroughly drain the potatoes and set aside to cool slightly.

Make the dressing:
4 Make the dressing:

While the potatoes cook, add the mustard to the shallot-vinegar mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Set aside.

Make the goat cheese toast:
5 Make the goat cheese toast:

While the potatoes continue to cook, place the baguette pieces on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown. Remove from the oven and set aside to cool slightly. When cool enough to handle, spread the goat cheese onto the toasted baguette pieces. Drizzle with olive oil and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To the bowl of cooked quinoa, add the cooked potatoes, radishes, fennel, lettuce and mint; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 plates. Serve with the goat cheese toast on the side. Enjoy!

Tips from Home Chefs

Cook the quinoa:
1 Cook the quinoa:

Preheat the oven to 450°F. Heat 2 medium pots of salted water to boiling on high. Once the first pot of water is boiling, add the quinoa. Cook 14 to 16 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside.

2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Cut the baguette in half horizontally, then crosswise on an angle. Cut off and discard the root end of the lettuce; separate the leaves. Cut the potatoes into ½-inch-thick rounds. Trim off and discard the stem ends of the radishes; cut the radishes into bite-sized wedges. Cut off and discard the fennel stems and fronds; thinly slice the bulb. Pick the mint leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place the minced shallot in a medium bowl with the vinegar.

Cook the potatoes:
3 Cook the potatoes:

Add the potatoes to the second pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Remove from heat. Thoroughly drain the potatoes and set aside to cool slightly.

4 Make the dressing:

While the potatoes cook, add the mustard to the shallot-vinegar mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Set aside.

Make the dressing:
Make the goat cheese toast:
5 Make the goat cheese toast:

While the potatoes continue to cook, place the baguette pieces on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until golden brown. Remove from the oven and set aside to cool slightly. When cool enough to handle, spread the goat cheese onto the toasted baguette pieces. Drizzle with olive oil and season with salt and pepper to taste.

6 Finish & plate your dish:

To the bowl of cooked quinoa, add the cooked potatoes, radishes, fennel, lettuce and mint; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 plates. Serve with the goat cheese toast on the side. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6