Spring Vegetable Salad
Yield: 4 People
Work: 30 Minutes
Total: 30 Minutes
Gather Ingredients and Tools, wash non-peeled Veg and Herbs, then prep Ingredients as indicated.
Using a Mandolin, slice Beets and Radishes thinly, then store Veg in a Bowl of cold Water.
Using the Mandolin to slice Carrots a little thicker than Beets and Radishes and store in Cold Water.
While Vegetables are soaking in Cold Water, strip and chop Thyme, then combine with Vinegar, Oil, Honey, and Salt.
Vegetables will curl in Cold Water. Once achieved, remove from Water, empty Bowl, and mix all Vegetables in Bowl.
Add Oil/Vinegar mixture to Bowl, toss, and season with more Salt if necessary.
Try using different fresh Herbs that are available, like a Mint.
Add in other Vegetables that you have on hand.
Toss with your favorite local Cheese!
Add some toasted Nuts or Seeds for some umami.
Use our Pickled Beets Recipe instead of prepping raw Beets.
1 Cup Spinach, stemmed and chopped
4 Medium Radishes
½ Cup Mustard Greens, chopped
1 medium Beet, peeled
3 small Carrots, peeled
½ Cup Camelina Oil
¼ Cup Apple Cider Vinegar
5 Sprigs Thyme
1 Tbsp Honey
1 tsp Salt
Store in an Airtight Container for 24 hours.