(André Baranowski)

When making the vinaigrette for this bright-tasting, herb-flecked salad, use a crumbly blue cheese like cabrales or valdéon from Spain; creamier kinds like saga blue will melt into the dressing.

Serves 6

Ingredients

For the vinaigrette:

8 tbsp. extra-virgin olive oil2½ tsp. cracked black peppercorns2 shallots, finely chopped5 tbsp. red wine vinegar8 oz. blue cheese, crumbledKosher salt, to taste

For the salad:

3 radishes, thinly sliced2 red chiles, preferably fresno or holland, stemmed, seeded, and thinly sliced lengthwise1 head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 3"-wide pieces½ English cucumber, halved and cut into half moons¼ cup tarragon leaves¼ cup flat-leaf parsley leaves¼ cup chervil leaves10 chives, cut into 1" pieces

Instructions

Make the vinaigrette: Heat 2 tbsp. oil in a 10" skillet over medium heat. Add peppercorns and shallots and cook until shallots are soft, about 5 minutes. Stir in vinegar and remove pan from heat; let cool. Put 2/3 of the cheese into a medium bowl; add vinegar mixture and remaining oil. Season with salt; stir gently. Let sit at room temperature for at least 30 minutes.Make the salad: Fill a large bowl with ice water. Add radishes, chiles, lettuce, and cucumbers and submerge. Let sit for 5 minutes to crisp; drain and dry in a salad spinner. Transfer vegetables to a bowl; toss with tarragon, parsley, and reserved vinaigrette. Serve sprinkled with remaining cheese along with chervil and chives.

This recipe is on the menu forA New England Seafood Cookout. Be sure to check the Picnic and Grilling Forecast before your next cookout!