I call this salad farmers market because it’s best made with produce that is freshly picked. Sunday mornings in spring and summer, after my run and breakfast I head to my local farmers market. The scent of my minty conditioner from my freshly washed hair, the warm sun and smiling babies makes me happy and energized. I feel the need to do good for my body and nature’s best does that for me.
I find using farm fresh produce really brings out the best of the veggies in this salad . It’s crunchy, zesty and hits all the taste notes in your mouth. Try to get rainbow colored veggies with different shapes and texture. I’ve used rainbow carrots, beans, fresh peas, fava, cucumber and radish. This salad is made in 3 steps it’s bit of work but you will be rewarded with compliments and great flavors. All that work makes a large batch of salad that makes it perfect for potlucks and barbecues. Goes really well with burgers, hotdogs, bbq or grilled meats or any protien you are serving.
Makes about 6-8 servings as a side dish with a main course
Pickle juice
- 1 cup iced water
1 cup white vinegar
2 teaspoons sea salt
3 tablespoons raw sugar
3 cloves garlic sliced
Mix in a bowl cover with a lid and leave it in the fridge overnight preferably or a few hours at least for flavors to develop. Remove the garlic before adding vegetables, you dont want to bite into a big piece of raw garlic. - Salad veggies
4 large rainbow carrots, scrubbed clean or peeled and cut into 3 inch batons
3 Persian or Kerby cucumbers, cleaned and cut 3 inch batons or sliced
1 cup each green beans and yellow wax beans ends cut
1-cup shelled peas and 1/2 cup shelled fava beans
10 radishes, thinly sliced
1/4 cup parsley cleaned and chopped
Small handful mint leaves chopped - 4 cups of organic baby mixed greens
Start by boiling a large pot of water with 2 tablespoons of sea salt. Add the carrots to the boiling water first. Then fill a large bowl with water and ice. After three minutes, transfer the carrots to the ice water. Repeat with beans and then with the peas.
When the peas have cooled, drain the ice water from the bowl completely. Pat all the veggies then add the cucumbers and the radishes. Follow with the pickling solution and the herbs. Toss and allow to stand in the refrigerator for at least an hour, tossing regularly every ten minutes. I know its work! but worth it. While the veggies are soaking in the pickle juice prepare the vinaigrette.
VINAIGRETTE:
2 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon salt
2-Tbsp Dijon mustard
As you get ready to serve, drain the vegetables of the pickling mixture. Then toss the pickled vegetables with the vinaigrette lightly. Serve as much as you need over a bed of mixed garden greens. Use vinaigrette as needed lightly as the veggies are flavorful from the pickle juice. This salad will go well with fish or grilled meats. Make a batch and take it to your next potluck or bbq pool party.
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