Spring Greens with Quick-Pickled Vegetables

Ingredients for Spring Greens with Quick-Pickled Vegetables

• 240ml unseasoned rice vinegar

• 3 tablespoons sugar

• 1 tablespoon kosher salt

• 230g small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 475ml )

• 80ml olive oil

• 1 tablespoon (or more) fresh lemon juice

• 1 tablespoon unseasoned rice vinegar

• Kosher salt, freshly ground pepper

• 12 cups mixed tender greens (such as mizuna, tatsoi, rocket, dandelion greens, and/or sorrel)

• 1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

How to make Spring Greens with Quick-Pickled Vegetables

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.

Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.

Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.