Market Salad Recipe

Toast the hazelnuts

Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a rimmed baking sheet. Roast for 8–10 minutes, stirring once halfway, until skins darken and nuts are fragrant. Remove from oven and let cool for 5 minutes.

Transfer warm hazelnuts to a clean kitchen towel. Fold towel over nuts and rub vigorously to remove most skins (some skin may remain).

Once cooled, place hazelnuts in a bowl, toss with 1 tsp olive oil and 1/4 tsp sea salt. Roughly chop or roughly crush with a chef’s knife to bite-size pieces. Set aside.

Prepare vegetables and cheese: thinly slice radishes, thinly slice scallion, and crumble the goat cheese (or shave/crumble ricotta salata). Set aside with nuts.

In a small bowl or jar, combine white wine vinegar, lemon juice, Dijon mustard, honey, minced shallot, minced garlic and the minced fresh fenugreek leaves (or ground fenugreek).

Slowly whisk in the extra virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, shake vigorously in a lidded jar for 30 seconds.

Season the vinaigrette with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or sweetness: add up to 1 tsp more honey for sweetness or 1 tsp more vinegar/lemon for brightness.

If using ground fenugreek, let the dressing rest 5–10 minutes to allow flavors to meld; if using fresh leaves, use immediately or within 30 minutes for best brightness.

In a large salad bowl, gently combine the mixed spring greens, chopped parsley, mint, snipped chives and fenugreek microgreens (if using).

Add the sliced radishes and scallion to the greens and toss gently to distribute.

Drizzle about half of the fenugreek vinaigrette over the greens (roughly 2–3 tablespoons), then toss gently with salad tongs until evenly coated. Add more vinaigrette to taste, taking care not to overdress the salad.

Scatter the toasted chopped hazelnuts over the dressed greens, then crumble the goat cheese over the top.

Finish with a light grind of black pepper and, if desired, a small pinch of flaky sea salt. Serve immediately.