Greenhouse Market Salad Recipes

VEGETABLE MARKET SALAD

Vegetable Market Salad image

Fresh, bright, and green, this market salad allows the wholesomeness of in-season veggies to shine.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 12

Ingredients

Zest and juice of 1 lemon
3 anchovy fillets, finely chopped (optional)
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
2 garlic cloves, thinly sliced
1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
2 ounces radishes (about 4), ends trimmed, thinly sliced
2 scallions, thinly sliced
1/2 cup flat-leaf parsley leaves
2 tablespoons capers, rinsed and dried

Steps:

For the vinaigrette, combine the lemon zest and juice in a large bowl. Add anchovy, if using, and mix well. Slowly add oil in a steady stream until incorporated; season generously with salt and pepper.
Place potatoes and garlic in a small pot of cold salted water. Bring to a boil over high heat, reduce to low, and simmer until potatoes are cooked through, but not falling apart, about 7 minutes. Drain well and add to the bowl with the vinaigrette. Toss well; cool to room temperature.
Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.

Nutrition Facts : Calories 187 g, Fat 14 g, Fiber 4 g, Protein 3 g

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