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.