Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

None
Darren Kemper
Servings
6
Prep Time
25 min
Duration
25 min

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

  1. Prepare dressing: In a glass jar, combine all dressing ingredients and shake to emulsify.
  2. 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