New This Month

Shaved Spring Vegetable and Frisee Salad with Tarragon Vinaigrette

Easter egg radishes, which are available in a variety of springtime hues such as pink, purple, and violet, make a pretty and refreshing addition to this seasonal salad from Geoffrey Zakarian, chef at Tudor House in Miami.

Photography: Lisa Hubbard

Source: The Martha Stewart Show, March 2012


  • 6 jumbo asparagus, peeled
  • 1 bulb fennel
  • 4 Easter egg radishes
  • 12 haricot verts, trimmed and halved lengthwise
  • 2 cups frisee, white and yellow parts only
  • 1/4 cup fresh chervil leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/2 cup Tarragon Dressing
  • Coarse salt and freshly ground black pepper


  1. Prepare an ice-water bath. Set a colander in ice-water bath and set aside. Using a vegetable peeler, thinly shave asparagus. Thinly slice fennel and radishes lengthwise on a mandoline. Place asparagus, fennel, radishes, and haricots verts in colander in ice-water bath until chilled. Drain and pat dry with paper towels.

  2. Place chilled vegetables in a large bowl and add frisee, chervil, and parsley leaves; add dressing and toss to combine. Season with salt and pepper and serve.

Reviews Add a comment