Spring Greens with Quick-Pickled VegetablesGentl & Hyers
The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
Recipe information
Yield
Makes 6 servings
Ingredients
Pickled vegetables:
1 cup unseasoned rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
Salad and assembly:
1/3 cup olive oil
1 tablespoon (or more) fresh lemon juice
1 tablespoon unseasoned rice vinegar
Kosher salt, freshly ground pepper
freshly ground pepper
12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)
1/4 cup tender herb leaves and blossoms (such as tarragon or mint)
Preparation
For pickled vegetables:
Step 1
Bring 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. Drain.
For salad and assembly:
Step 2
Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
Step 3
Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
Recipe notes
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