Name: Spring Greens with Quick-Pickled Vegetables
Yield: Makes 6 servings
Ingredients: 1 cup unseasoned rice vinegar; 3 tablespoons sugar; 1 tablespoon kosher salt; 8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups); 1/3 cup olive oil; 1 tablespoon (or more) fresh lemon juice; 1 tablespoon unseasoned rice vinegar; Kosher salt, freshly ground pepper; freshly ground pepper; 12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel); 1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

Spring greens with quickpickled vegetables in a green bowl.

Spring Greens with Quick-Pickled VegetablesGentl & Hyers

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

Recipe notes

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