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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.

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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