Pickled Spring Salad

Looking for a salad to serve family style at your next spring dinner party? Look no further this fresh salad featuring the best of spring vegetables.

Ingredients Directions

1 cup apple cider vinegar

1 cup water

1/4 cup brown sugar

1 tsp each, mustard seed, coriander seed, fennel and peppercorns

1 large bunch radishes, thinly sliced

5 to 6 spring turnips, thinly sliced

1 red onion, thinly sliced

Salt and pepper to taste

1 shallot, minced

3 tbsp Dijon mustard

3 tbsp white wine vinegar

1/2 cup olive oil

2 heads Butter or Bibb lettuce

1. Start by making some quick pickled vegetables. Place the apple cider vinegar, water and sugar in a pot.

2. Bring to a boil.

3. When the sugar has dissolved, remove the pot from the heat.

4. Place radishes, turnips and red onion into individual containers such as small canning jars.

5. Divide spices amongst each jar and top each with warm cider vinegar.

6. Let the vegetables pickle for 2 to 3 hours before serving.

7. Meanwhile, make a simple mustard vinaigrette by placing minced shallot, Dijon mustard and white wine vinegar in a bowl.

8. Whisk in the olive oil until the vinaigrette is emulsified.

9. To serve, simply set out a bowl of lettuce, the vinaigrette and jars of pickled vegetables.Let guests make their own salads.