Ingredients:
- FOR THE VINAIGRETTE:
- 8 tbsp. extra-virgin olive oil
- 2½ tsp. cracked black peppercorns
- 2 shallots, finely chopped
- 5 tbsp. red wine vinegar
- 8 oz. blue cheese, crumbled
- Kosher salt, to taste
- FOR THE SALAD:
- 3 radishes, thinly sliced
- 2 red chiles, preferably fresno or holland, stemmed, seeded, and thinly sliced lengthwise
- 1 head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 3″-wide pieces
- ½ English cucumber, halved and cut into half moons
- ¼ cup tarragon leaves
- ¼ cup flat-leaf parsley leaves
- ¼ cup chervil leaves
- 10 chives, cut into 1″ pieces
