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Green Salad with Marinated Vegetables

Yield: Enough for about 6 servings (may be kept for several days)

  • 1 English cucumber, thin sliced, salted, and squeezed dry
  • 1-2 carrots, cut into julienne or thinly sliced at an angle on a mandolin
  • 1 bunch radishes, sliced as the carrots
  • 1 large or 2 small heads fennel, thinly sliced on a mandolin (don’t use stalks)
  • 1 Tbs. kosher salt
  • Marinade (Dressing): (recipe makes about ½  cup)
  • Grated zest from ½ lime
  • 2 Tbs. rice wine vinegar
  • 2 Tbs. freshly squeezed lime juice
  • 1/2 shallot, minced (optional)
  • salt
  • fresh ground pepper
  • 1/3 cup grape seed oil
  • Salad:
  • 1/2 lb. fresh, tender lettuce, washed, spun dry

Slice the vegetables, making sure they’re all uniformly thin pieces. You can use other types, such as celery, sunchokes, kolrabi, peeled stalks from broccoli, sliced cauliflower, etc., as you wish or as you have on hand. Keep in mind that the vegetables will end up about 1/3 their original size, and once dressed, will keep for a week in the refrigerator, and plan quantities accordingly. Combine vegetables in a bowl, toss in the salt, and toss well to distribute it. Let sit at least ½ hour, or up to an hour. Dump into a thin tea towel and squeeze completely dry.

Start marinade/dressing by combining vinegar, lime juice, ¼ tsp. salt and a good grinding of black pepper from the mill. Whisk in the oil. You want a pretty assertively tart dressing, as the vegetables will mellow it quite a bit. Marinate vegetables in the dressing for at least 30 minutes, or refrigerate for longer. They will be at their best for a couple of days, but still good for a week.

Wash enough greens for your salad. Toss with some of the marinated vegetables and their dressing, and serve. 

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