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Spring Salad with Radishes and Fresh Herbs

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

Tender spring greens, crunchy radishes and a bright vinaigrette come together in a simple toss-and-serve salad you’ll be craving all season long.


  • 1/2-lb. (250-g) loaf sweet batard, crust removed, bread torn into
      1-inch (2.5-cm) pieces
  • 2 Tbs. extra-virgin olive oil plus 3/4 cup (6 fl. oz./180 ml)
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup (2 fl. oz./60 ml) Champagne vinegar
  • 1 1/2 tsp. fresh lemon juice
  • 1 1/2 tsp. Dijon mustard
  • 10 oz. (315 g) mixed baby greens
  • 1 cup (1 oz./30 g) fresh herbs, such as parsley and chervil
      leaves, dill fronds, snipped chives and torn basil leaves
  • 5 radishes, very thinly sliced
  • Shaved ricotta salata cheese for serving


Preheat an oven to 350°F (180°C).

In a large bowl, toss the bread pieces with the 2 Tbs. olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown and crisp, 12 to 15 minutes. Let the croutons cool.

In a small bowl, whisk together the vinegar, lemon juice and mustard. Slowly whisk in the 3/4 cup (6 fl. oz./180 ml) olive oil and season with salt and pepper.

In a large bowl, toss together the baby greens, herbs and radishes with enough vinaigrette to lightly coat. Top with the croutons and cheese and serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen