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Hearty Spring Salad
with French Breakfast Radishes & Goat Cheese Toast
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Time25-35 mins
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Servings2
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NutritionEst. 625 calories
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.
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fresh
ingredients
Title
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1 Small Baguette
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6 oz Fingerling Potatoes
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3 oz French Breakfast Radishes
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1 Fennel Bulb With Fronds
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1 head Butter Lettuce
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1 large bunch Mint
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1 Shallot
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1 Tbsp Red Wine Vinegar
- 1 Tbsp Whole Grain Mustard
- ¼ cup Red Quinoa
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4 oz Goat Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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