Dill and Tarragon Green Salad with Radish and Goat Cheese
A fresh, herb-forward French-inspired salad showcasing the bright anise notes of dill and tarragon against crisp, peppery radish slices and creamy goat cheese. A simple shallot vinaigrette ties everything together with perfect balance.
- Prep
- 15 min
- Cook
- —
- Total
- 15 min
- Makes
- 4 servings as a side salad, or 2–3 as a light main course
Steps
Before you start
- Wash and thoroughly dry the mixed greens using a salad spinner if available—wet greens dilute the dressing
- Ensure all ingredients are cold: chill your serving bowl or plates in the refrigerator for 10 minutes
- Use the freshest dill and tarragon possible—these herbs lose their bright flavor quickly
- Have all ingredients prepped and ready before you begin assembling, so the greens stay crisp
Whisk the vinaigrette
- In a medium bowl, whisk together the minced shallot, sherry vinegar, and Dijon mustard.
- Season lightly with kosher salt and freshly ground black pepper.
- While whisking constantly and steadily, drizzle the extra-virgin olive oil in a thin, slow stream to emulsify.
- The dressing should become lighter in color and slightly thickened.
- Taste and adjust the seasoning—it should be balanced: equally tart and rich, with a subtle shallot bite and no harsh vinegar bite.
- Set aside.
- (The vinaigrette may separate slightly as it sits; simply whisk again before dressing the salad.)
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Ready when: Vinaigrette is emulsified, slightly lighter in color, and tastes balanced with no sharp vinegar bite
Tip: Whisk the vinegar and mustard together before adding the oil—the mustard acts as an emulsifier and helps the dressing stay unified. Add the oil slowly; rushing this step causes the dressing to break.
Prepare the radishes
- Using a sharp knife or a mandoline slicer, slice the radishes as thinly as possible, aiming for slices about 1/8 inch (3 mm) thick.
- If the radish slices are wet or moist, pat them dry very gently with clean paper towels to prevent excess moisture from diluting the dressing.
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Ready when: Radishes are uniformly thin, nearly translucent in places, and completely dry
Tip: A mandoline slicer creates perfectly uniform, delicate slices that look elegant on the plate. If using a knife, angle your slicing motion slightly to create thinner slices that are less likely to break.
Compose the salad
- Place the washed, dried mixed greens in a large salad bowl.
- Pour about one-half to two-thirds of the vinaigrette over the greens and gently toss with your hands or two forks until every leaf is very lightly and evenly coated.
- Do not oversaturate the greens.
- Divide the dressed greens among four chilled serving plates or transfer to a chilled serving bowl.
- Arrange the thinly sliced radishes in an overlapping pattern or scattered across the top of the greens.
- Scatter the crumbled goat cheese evenly over the salad.
- Sprinkle the roughly chopped fresh dill and fresh tarragon over everything.
- Drizzle the remaining vinaigrette decoratively around the greens and garnish.
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Ready when: Greens are evenly coated but not dripping, radishes are visible and arranged, herbs are distributed throughout
Tip: Use a light hand when tossing the greens—too much tossing bruises and wilts them, especially delicate varieties like butter lettuce or oak leaf. Less dressing is better than too much; serve extra on the side so each person can add more.
Taste and serve
- Taste a forkful of the salad and adjust the seasoning with a pinch more salt, pepper, or a tiny splash of vinegar if needed.
- The goat cheese should be cool and creamy, the herbs bright, and the radishes crisp.
- Serve immediately while the greens are still at peak crispness and the flavors are most vibrant.
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Tip: If you know the salad will sit for more than 5–10 minutes before being eaten, keep the dressing separate and allow each diner to dress their own plate, or dress the greens only and leave the radishes and cheese undressed until the last moment.
Good to know
Tips
- To make this salad a light lunch or main course, top it with sliced grilled chicken breast, a poached or soft-boiled egg, crispy prosciutto, or a handful of toasted sliced almonds or walnuts for protein and richness.
- Fresh herbs lose their volatile aromatic compounds (and therefore their bright flavor) within 24–48 hours of purchase. Buy the dill and tarragon the same day you plan to serve the salad for the most vibrant result.
- For a more elegant presentation, arrange the radish slices in a thin, overlapping layer and gently place the goat cheese in small mounds rather than scattering it. Reserve some whole dill fronds and tarragon leaves for garnish.
- If you prefer a creamier dressing, add 1 teaspoon of crème fraîche or sour cream to the vinaigrette—it will stabilize the emulsion and add richness without making the salad heavy.
Make ahead
The vinaigrette can be made up to 3 days ahead and stored in a covered jar in the refrigerator. Bring to room temperature and whisk or shake vigorously to re-emulsify before using. The mixed greens and radishes can be washed, dried, and stored separately in airtight containers in the refrigerator for up to 8 hours. The goat cheese should remain chilled until just before serving to maintain its creamy texture.
Storage & reheating
This salad is best served immediately. If there are leftovers, store the dressed salad in an airtight container in the refrigerator for no more than 4–6 hours before the greens begin to wilt and lose texture. The vinaigrette lasts up to 5 days in the refrigerator in a sealed jar. Do not freeze this salad.
Substitutions
- sherry vinegar → white wine vinegar, champagne vinegar, or cider vinegar. White wine and champagne vinegars are slightly milder and more delicate; use the same 2-tablespoon amount. Cider vinegar is earthier and more assertive—use only 1.5 tablespoons to avoid overpowering the herbs.
- fresh tarragon → fresh chervil, fresh parsley, or fresh mint. All are bright, delicate herbs that pair beautifully with dill. Mint will make the salad fresher and more summery; parsley is more neutral; chervil is refined and subtle. Use the same 2-tablespoon amount.
- fresh goat cheese (chèvre) → crumbled feta, ricotta salata, or crumbled fresh chèvre. Feta is tangier and more assertive; ricotta salata is firmer and nuttier. All work well, but feta's intensity pairs best with extra acidity in the dressing, so add an extra 1/2 teaspoon of vinegar if using feta.
- radishes (about 8–10 small or 6 medium) → thinly sliced cucumber, fennel, or celery. These provide crisp, fresh contrast but without the radish's peppery heat. Cucumber and fennel are both sweet and pair particularly well with tarragon; celery adds a subtle earthy note.
