Spring Greens with Quick Pickled Vegetables
Salads • World
Description
Enjoy your meal!
Ingredients
- Rice Vinegar 1 cup
- Sugar 3 tablespoons
- Salt 2 tablespoons
- Baby Carrots 5 oz
- Baby Turnips 5 oz
- Olive Oil 0.3 cups
- Freshly squeezed lemon juice 1 tablespoon
- Ground Black Pepper to taste
- Herbs 0 oz
- Arugula 15 oz
- Sorrel 10 oz
- Tatsoi 5 oz
Step-by-Step Guide
Step 1
Pickled vegetables: In a small saucepan, bring vinegar, sugar, and salt to a boil. Then remove the saucepan from heat and add the vegetables; let them steep in the brine until the vegetables are tender, about 10 minutes. Strain.
Step 2
Salad: In a small bowl, mix the oil, lemon juice, add salt, pepper, and a bit more lemon juice (if desired).
Step 3
In a large bowl, combine the prepared dressing, herbs, and greens. Top the salad with the pickled vegetables, season with salt and pepper, and toss.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!