Summer Salad

 
004-friendship.png

Yield: 4 People

009-knife.png

Work: 40 Minutes

 
001-alarm-clock.png

Total: 40 Minutes

 

How to

  • Gather Tools and Ingredients, then prep Spinach and Mustard Greens as indicated.

  • Fill Bowl with cold Water.

  • If using a Mandolin, set as thin as possible for slicing Beets and Radishes. Slice and store in cold Water.

  • If using a Mandolin, set slightly thicker. Slice Carrots a little thicker than Beets and Radishes and store in cold Water.

  • While Vegetables are soaking in cold Water, chop Thyme and combine with Vinegar, Oil, Honey, and Salt.

  • Vegetables will curl in cold Water. Once achieved, remove from Water, and mix all Vegetables in Bowl and add Oil/Vinegar mixture.

  • Season with more Salt if necessary.

Bonus!

  • Use our Honey Mustard Dressing for an extra kick!

  • Try using different fresh Herbs that are available like Mint.

  • Add in as many fresh Vegetables that you have on hand.

  • Good opportunity to use your favorite local Cheese!

  • Add some toasted Nuts or Seeds for some umami.


Ingredients

  • 1 Cup Spinach, cleaned, stemmed, and chopped

  • 4 Medium Radishes, sliced

  • ½ Cup Mustard Greens, cleaned and chopped

  • 1 Medium Beet, peeled and sliced thin

  • 3 Small Carrots, peeled and sliced

  • ½ Cup Oil

  • ¼ Cup Apple Cider Vinegar

  • 1 Tbsp Thyme, stemmed and chopped

  • 1 Tbsp Honey

  • 1 tsp Salt

Tools

  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Spoon

  • Airtight Container

  • Mandolin or Knife

  • Peeler

  • Whisk

Storage

  • Airtight Container in the Refrigerator for 24 hours.


 
 

Questions about this recipe? Ask Chef Pierson!