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Spring Greens with Quick-Pickled Vegetables

Name: Spring Greens with Quick-Pickled Vegetables
Ingredients: 1 cup unseasoned rice vinegar; 3 tablespoons sugar; 1 tablespoon kosher salt; 8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups); 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 (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel); 1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
3.
Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.

Recipes sourced from Epicurious.com.

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