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Whole-Leaf Radish and Herb Salad Recipe

Staff Writer
Whole-Leaf Radish and Herb Salad
Thomas J. Story

Whole-Leaf Radish and Herb Salad

This bright and rejuvenating summer salad takes advantage of the season’s fresh herbs. 

Deliver Ingredients


  • 3 cups loosely packed small, tender radish leaves (or use larger, tender leaves torn into pieces)
  • 2 cups quartered radishes
  • 2 cups loosely packed small fresh flat-leaf parsley leaves
  • ¾ cup loosely packed small sprigs dill
  • ¾ cup loosely packed sprigs chervil
  • ¾ cup loosely packed fresh tarragon leaves
  • 1 ½ teaspoons other red-wine vinegar
  • ½ teaspoon fine sea salt
  • 3 tablespoons extra-virgin olive oil


In a large serving bowl, combine the radish leaves, radishes, parsley, dill, chervil, and tarragon. Cover and chill for about 30 minutes to crisp the leaves.

In a small bowl, whisk together the vinegar and salt, then whisk in the oil to make a dressing. Drizzle the dressing over the salad and toss gently to coat evenly. Season with salt to taste.

Radish Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Radish Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.