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