By Bon Appétit June 2021 Serves 6 Ingredients PICKLED VEGETABLES 1 cup unseasoned rice vinegar 3 tbsp sugar 1 tbsp kosher salt 8 oz. small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups) SALAD AND ASSEMBLY ⅓ cup olive oil 1 tbsp fresh lemon juice 1 tbsp unseasoned rice vinegar Kosher salt and freshly ground black pepper 12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel) ¼ cup tender herb leaves and blossoms (such as tarragon or mint) Steps Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let contents sit until just tender, about 10 minutes. Drain. Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired. Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad. Season with salt and pepper and toss to combine.