Recipe: Spring Greens with Quick-Pickled Vegetables

Try out this Spring recipe using fresh seasonal ingredients found at the Farmers Market!

Makes 6 servings

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)


  • 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

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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