wholeliving

Vegetable Market Salad

Consider adding a small handful of edible flowers to this light salad as a beautiful (and tasty) garnish. Serve promptly for freshness.
Body+Soul, July/August 2007
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 4
Add to Shopping List

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

Directions

  1. 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.

  2. 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.

  3. Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.

Recipe Reviews

Reviews (3)

  • 20 Jun, 2012

    Yum. There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer). Left out the parsley (none on hand) and added jicama. Our mandolin made short work of the slicing. Perfect for lunch on this hot first day of summer. P.S. Don't fear the anchovies! They add a nice saltiness without tasting fishy.

  • 6 Mar, 2010

    My husband and I ate this last night with a Mediterranean Chicken Stew and he said it was the best meal I have made so far. The flavours play off one another well in this salad (we did not use anchovies because we could not find them easily in Kiev), but I am anxious to try this salad again soon with the fish. This salad has a slightly tangy flavour that is mellowed out well by the potatoes.

  • 6 Mar, 2010

    My husband and I ate this last night with a Mediterranean Chicken Stew and he said it was the best meal I have made so far. The flavours play off one another well in this salad (we did not use anchovies because we could not find them easily in Kiev), but I am anxious to try this salad again soon with the fish. This salad has a slightly tangy flavour that is mellowed out well by the potatoes.