Try out this Spring recipe using fresh seasonal ingredients found at the Farmers Market!
Makes 6 servings
Ingredients
Pickled vegetables:
- 1 cup unseasoned rice vinegar
- 3 tablespoons organic sugar
- 1 tablespoon kosher salt
- 8 ounces of small carrots, turnips, and beets, shaved on a mandoline (about 2 cups)
Salad:
- 1/3 cup extra virgin olive oil
- 1 tablespoon of lemon juice
- 1 tablespoon unseasoned rice vinegar
- Kosher salt, freshly ground pepper
- 12 cups mixed tender greens
- 1/4 cup tender herb leaves and blossoms
Preparation
For pickled vegetables:
Bring the vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender (about 10 minutes), and drain.
For salad and assembly:
Whisk the oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and additional lemon juice.
Toss greens, herbs, and vinaigrette in a large bowl. Add pickled vegetables to salad. Season with salt and pepper. Enjoy!
Source: Epicurious
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