Fresh greens salad with pickled vegetables
6 servings
30 minutes
A salad of fresh greens with pickled vegetables is a true masterpiece of Italian cuisine, combining the crunchy freshness of greens with the spicy notes of pickled vegetables. Its roots lie in the traditions of Mediterranean cuisine, where simplicity and naturalness of ingredients play a key role. The lightness of arugula, the bitterness of dandelion, and the exquisite taste of tatsoi create a vibrant palette of sensations. Pickled carrots and aromatic herbs add a subtle acidity and rich spicy tones to the dish. A dressing made from rice vinegar, lemon juice, and olive oil ties the ingredients together, highlighting their natural flavors. This salad is perfect for a summer lunch, a light dinner, or as an exquisite complement to main dishes. It not only refreshes but also provides a sense of harmony and health.
1
The greens can include Japanese mustard mizuna, mustard spinach tatsoi, arugula, dandelion greens, and/or sorrel.
2
In a small pan, bring vinegar, sugar, and salt to a boil. Remove from heat and add vegetables; let sit until softened for about 10 minutes. Drain the liquid.
- Rice vinegar: 1.3 glass
- Sugar: 3 tablespoons
- Salt: 1.3 tablespoon
- Carrot: 240 g
3
Mix oil, lemon juice, and vinegar in a small bowl; season with salt, pepper, and add more lemon juice to taste.
- Olive oil: 0.3 glass
- Freshly squeezed lemon juice: 1 tablespoon
- Rice vinegar: 1.3 glass
- Salt: 1.3 tablespoon
- Green: 840 g
- Fresh mint: 15 g
- Tarragon leaves: 8 g
4
Mix the dressing, greens, and herbs in a large bowl. Add pickled vegetables, season with salt and pepper, and mix.
- Green: 840 g
- Fresh mint: 15 g
- Tarragon leaves: 8 g
- Carrot: 240 g
- Salt: 1.3 tablespoon