Herb salads, where a tangle of fresh herbs replaces salad greens, are eaten the world over because they bring dimension and punch to the menu. Think about how an herb salad complements a bowl of pho. It wouldn’t be the same without the pop of cilantro, mint and basil.
This idea translates perfectly to our tables here in Louisiana. Over the weekend, I served this yummy herb and radish salad with grilled Gulf shrimp and summer vegetables. Stunning fresh radishes are available now at the Red Stick Farmers Market. They’ve got great flavor, a mild bite and look terrific on the plate. Along with an herb combo of dill, cilantro, tarragon, mint and chives, this recipe features cucumbers, feta, toasted walnuts and a simple lemon vinaigrette. Light and cool, it was an easy way to add brightness to the rest of the menu on a hot summer night. It would pair well with a wide range of dishes, including charcuterie, summer soups, gourmet burgers and frittatas.
In any herb salad, there should be no hard and fast rules. Play around with combinations of herbs and see what you like, and by all means, use what’s available—even herbs from your own garden.
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Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.