Spring Greens with Quick-Pickled Vegetables


Adapted by Ginger from Epicurious.comThis recipe is another very flexible recipe. Use any combination of greens and vegetables that you have. Great with the quickles from last week’s newsletter!

Ingredients:Pickled Vegetables:

  • 1 cup unseasoned rice vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon kosher salt
  • 8 ounces small carrots, watermelon radishes, beets, or kohlrabi, 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
  • 12 cups mixed tender greens (try a combination of all of the greens. Elegance mix, tatsoi, and bok choy hold up well against the dressing.)
  • 1/4 cup tender herb leaves and blossoms (such as tarragon, mint or nasturtium)



For pickled vegetables:

  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: 

  1. Whisk oil, lemon juice and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
  2. Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
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