The Riviera Salad with Champagne Vinaigrette
Thinly sliced carrots, radish and fennel add flavor and crunch to this beautiful salad with fresh mint and tarragon.
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Ingredients
- 1 large head romaine lettuce, torn (about 8 cups)
- 4 cups mesclun salad mix
- 3 radishes, trimmed and thinly sliced
- 2 small raw golden beets, peeled and thinly sliced
- 2 carrots, peeled and thinly sliced
- 1/2 large bulb fennel, cored and thinly sliced
- 3/4 cup blanched lima beans
- 1/4 cup fresh mint, large leaves chopped
- 1/4 cup fresh tarragon, chopped
- 4 oz feta cheese, thinly sliced
Dressing:
- 1/3 cup extra-virgin olive oil (TRY: Castillo de Canena Biodynamic Extra Virgin Olive Oil)
- 2 tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1 tsp raw honey
- 3/4 tsp sea salt
- Ground black pepper, to taste
Preparation
- Prepare dressing: In a glass jar, combine all dressing ingredients and shake to emulsify.
- To a bowl, add romaine and mesclun and top with radishes, beets, carrots, fennel and beans. Toss to coat with dressing. Top with mint, tarragon and cheese.
Nutrition Information
- Serving Size 1/6 of salad
- Calories 287
- Carbohydrate Content 19 g
- Cholesterol Content 20 mg
- Fat Content 20 g
- Fiber Content 6 g
- Protein Content 7.5 g
- Saturated Fat Content 6 g
- Sodium Content 594 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g