Spring Greens with Quick-Pickled Vegetables
A fresh and vibrant salad featuring mixed tender greens and quick-pickled root vegetables, dressed in a bright citrus vinaigrette. The combination of crisp pickled vegetables and delicate greens creates a perfect balance of flavors and textures.
6 servings
25 min
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Ingredients
- •1 cup unseasoned rice vinegar
- •3 tablespoons sugar
- •1 tablespoon kosher salt
- •8 ounces small carrots, baby turnips, and/or Chioggia beets
- •⅓ cup olive oil
- •1 tablespoon fresh lemon juice
- •1 tablespoon unseasoned rice vinegar
- •to taste kosher salt and pepper
- •12 cups mixed tender greens
- •¼ cup tender herb leaves and blossoms
Cooking Instructions
- 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.
15 min
- 2.
Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
5 min
- 3.
Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
5 min
