Gentl & 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.
Ingredients
6 Servings
Pickled Vegetables
1
cup unseasoned rice vinegar
3
tablespoons sugar
1
tablespoon kosher salt
8
oz. small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
Salad and assembly
⅓
cup olive oil
1
tablespoon fresh lemon juice
1
tablespoon unseasoned rice vinegar
Kosher salt and freshly ground black pepper
12
cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)
¼
cup tender herb leaves and blossoms (such as tarragon or mint)
Preparation
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.
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.
Nutrition Per Serving
Calories (kcal) 140 Fat (g) 13 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 1080
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