Herb and Spring Vegetable Salad

Utilize spring produce and make this simple salad your go-to weeknight meal.

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May 20 2016, 2:00pm

Servings: 6
Total: 15 minutes

Ingredients
4 tablespoons hazelnut oil
2 tablespoons fresh lemon juice
kosher salt and freshly ground black pepper
2 cups purslane or mache
1 cup arugula
1 cup basil leaves
1 cup cilantro leaves
1 cup dill sprigs
1 cup Italian flat-leaf parsley leaves
1/2 cup fava beans
1/2 cup fresh or frozen peas
1/4 cup toasted and roughly chopped hazelnuts
3 radishes, julienned

Directions

1. In a large bowl, whisk the oil, lemon juice, salt, and pepper. Add in the remaining ingredients and toss well to combine.