Crunchy Marinated Vegetable Salad
Every self-respecting holiday table has its “little green salad.” But forget any memory of that heavy dressing on delicate leaves with this recipe that favours finesse and texture. Mix crunchy veggies with a light marinade made with cider vinegar, dill and mustard. Present the salad in a flat serving dish highlighting lettuce and radicchio leaves […]
Ingredients
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1/2 tsp salt
- 6 radishes, cut into thin rounds on a mandoline
- 3 shallots, cut into thin rounds on a mandoline
- 2 Lebanese cucumbers, cut into thin rounds on a mandoline
- 1 tbsp (15 ml) whole-grain mustard
- 1/4 cup (10 g) dill, finely chopped
- 5 cups (225 g) curly-leaf lettuce, torn
- 1 small radicchio, core removed, leaves torn
- Olive oil
- Fleur de sel
Instructions
- In a bowl, whisk together the vinegar, honey and salt until the salt has dissolved. Add the radishes, shallots and cucumbers. Mix well. Let marinate for 15 minutes.
- Drain the vegetables in a sieve placed over another bowl. Place the sieve back over the empty bowl and set the vegetables aside until ready to assemble the salad.
- Add the mustard and dill to the bowl of marinade. Season with salt and pepper. Mix well.
- Arrange the lettuce and radicchio in a large serving dish. Top with the marinated vegetables. Drizzle with the marinade and olive oil. Season lightly with pepper and sprinkle with fleur de sel. Serve with the remaining marinade. Serve immediately.
Every self-respecting holiday table has its “little green salad.” But forget any memory of that heavy dressing on delicate leaves with this recipe that favours finesse and texture. Mix crunchy veggies with a light marinade made with cider vinegar, dill and mustard. Present the salad in a flat serving dish highlighting lettuce and radicchio leaves on which the marinated vegetables will never get soft or drenched.